Corn Cranberry Muffins No Wheat Food

CRANBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees and grease a muffin tin with baking spray.
• Combine the flours, sugar, baking soda, baking powder and salt in a large bowl.
• Whisk together the milk, egg and butter in a small bowl.
• Add the wet to the dry ingredients and mix together.
• Fold in the cranberries and corn until incorporated.
• Scoop the batter into the muffin tin and bake for 15 minutes.
• Remove from oven, let cool for 5 minutes before transferring to a cooling rack.

CRANBERRY AND OLIVE OIL CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
• For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
• Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
• Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
• Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
• Enjoy!

CRANBERRY-CORNMEAL MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
• In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
• Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

CORN CRANBERRY MUFFINS (NO WHEAT)

Steps:

• Pre-heat oven to 350°F.
• In a large bowl mix together flour, baking powder, baking soda, sugar and salt.
• Add in egg or replacer, cornmeal, oil, vinegar, and cranberries. Mix and add in water or milk until desired consistency is reached. You want it to be smooth not too runny.
• Spoon mixture into lightly oiled muffin tins. Bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
• Let cool for 5-10 minutes.
• Makes 6-8 muffins.