These lightly sweet cranberry corn muffins may not be traditional, but that doesn't matter when they are so tasty! I bet they're even better while listening to good music. . .
Song No. 1 "Lulu" by Beatbeat Whisper:
Song No. 2 "Tortoiseshell" by Oweihops HERE
Song No. 3 "Pretty Girl" by Romeo + Juliet:
Song No. 4 "Animal Tracks" by Mountain Man
Song No. 5 "You're Not Free" by Ora Cogan
Ok, here's the muffin recipe, enjoy!
1 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted
1 cup dried cranberries
makes 12 muffins
Preheat oven to 350 degrees and grease muffin tin.
Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and pour in the eggs, milk, and butter. Stir until almost combined, add the cranberries, and finish stirring until just combined. It's ok for the batter to be lumpy.
Fill the cups mostly full and bake for 18 to 20 minutes until they are lightly golden.