This was in the paper the other day and it just sounded soooo good to me, so I made them yesterday and they are excellent, sure reminds me of fall, even if the temps don't!
* Exported from MasterCook *
Cranberry-Streusel Corn Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoon(s) all-purpose flour
1/2 cup(s) light-brown sugar
1/4 teaspoon(s) allspice
1/2 stick(s) cold butter
1 cup(s) cornmeal
1 cup(s) all-purpose flour
1/2 cup(s) sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3 eggs, lightly beaten
1 container(s) (8-ounce) sour cream
3 tablespoon(s) melted butter
2 teaspoon(s) vanilla
1 can(s) whole-berry cranberry sauce
1.Preheat oven to 400 degrees F. Line three 6-cup muffin tins with paper
liners; set aside.
2.For streusel topping: In a bowl, mix flour, light-brown sugar, and
allspice. Cut in butter, then keep chilled until ready to use.
3.For batter: In a separate bowl, combine cornmeal, flour, sugar, baking
powder, baking soda, and salt. Stir in eggs, sour cream, butter, and
vanilla until just combined.
4.In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons
canned whole-berry cranberry sauce, and sprinkle with streusel topping.
Bake about 15 minutes.
194 cal, 8g fat, 55mg chol, 171mg sod, 29g carb, 1g fiber, 3g pro.
This looks like Saturday breakfast - yum, thanks for posting. I just ground both corn and wheat so I'm set to go.
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