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Small Batch Cranberry Cornmeal Muffins | Cranberry Cornmeal Muffin Recipe Dairy Free
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Small Batch Cranberry Cornmeal Muffins

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March 14, 2014 by BettyCupcakes

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Small Batch Cranberry Cornmeal Muffins RecipeSometimes, you just need a muffin.  Or two.  But not twelve muffins- that’s such a commitment.  Twelve muffins is just about nine too many for our family of three (especially when mama is feeling snack-y).

Small Batch Cranberry Cornmeal Muffins Recipe

With that in mind, I’ve started scaling back some recipes I’ve found (or created) to create small batches.  First up was a cornmeal muffin.  I tweaked the original recipe to make it dairy-free, made it whole grain with some whole wheat flour, and then tossed in some dried cranberries for some tangy sweetness.

The result was a moist, fluffy muffin with a bit of crunch from the cornmeal and turbinado sugar.  Small batches for the win!

Small Batch Cranberry Cornmeal Muffins Recipe

Cranberry Cornmeal Muffins

Ingredients:

  • 1/2 cup whole wheat flour
  • 1/2 cup finely ground cornmeal
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1/8 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup dried cranberries
  • 1 tablespoon turbinado sugar, optional

Instructions:

  1. Preheat oven to 400 degrees.  Line 6 standard muffin cups with paper liners.
  2. In a medium mixing bowl, add whole wheat flour, cornmeal, sugar, baking powder, baking soda, and sea salt.  Whisk to thoroughly combine.
  3. In a small measuring cup, add almond milk, vegetable oil, egg, and vanilla.  Whisk to thoroughly combine.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.  There may be a few lumps.
  5. Add the dried cranberries and mix until evenly distributed throughout the muffin batter.
  6. Using a 1/3 cup measure, evenly scoop out the batter into the 6 muffin cups.
  7. Sprinkle the turbinado sugar evenly over the top of the each muffin before baking, if using.
  8. Bake 20-25 minutes until muffins are golden brown and a toothpick inserted comes out clean.

*Inspired by the Raspberry Corn Muffins from Good Housekeeping

How do you like your muffins?  Toasted, buttered, etc?


  • […] Sometimes, you just need a muffin. Or two. But not twelve muffins- that’s such a commitment. Twelve muffins is just about nine too many for our family of three (especially when mama is feeling snack-y).  […]

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