Hi all– I was happy to run across stacks and stacks of those 1 pound bags of cranberries at the market last week. I’ve been waiting for those things. So it lovely to stir them into some breakfast muffins when Ani came home for the weekend. Just add butter and honey as they come out of the oven– fruity and a bit crunchy around the edges. Delish.
APRICOT, CRANBERRY CORN MUFFINS
1 1/4 cup flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
3 tab. canola oil
1 cup milk
1/3 cup dried apricots, chopped fine
1/3 cup fresh cranberries chopped fine
Stir together the flour, cornmeal, sugar, baking powder and salt. Then mix in the egg, oil and milk. Finish up, mixing in the apricots and cranberries. Spoon the batter into 12 muffin tins lined with cupcake liners. Sprinkle with just a light sanding of sugar over the muffins and then pop them in the oven at 375 degrees for 15 to 20 minutes until just a little brown around the edges.