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
-------- ------------ --------------------------------
Streusel topping
6 tablespoon(s) all-purpose flour
1/2 cup(s) light-brown sugar
1/4 teaspoon(s) allspice
1/2 stick(s) cold butter
Batter
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
Directions
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.
Source:
"Houston Chronicle-9/28/11"
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