March 14, 2014 by BettyCupcakes
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).
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!
Cranberry Cornmeal Muffins
- 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
- Preheat oven to 400 degrees. Line 6 standard muffin cups with paper liners.
- In a medium mixing bowl, add whole wheat flour, cornmeal, sugar, baking powder, baking soda, and sea salt. Whisk to thoroughly combine.
- In a small measuring cup, add almond milk, vegetable oil, egg, and vanilla. Whisk to thoroughly combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. There may be a few lumps.
- Add the dried cranberries and mix until evenly distributed throughout the muffin batter.
- Using a 1/3 cup measure, evenly scoop out the batter into the 6 muffin cups.
- Sprinkle the turbinado sugar evenly over the top of the each muffin before baking, if using.
- 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?