Cranberry Cornmeal Muffins from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richar
The tartness of the cranberries in these muffins is balanced by the intense sweetness of the golden raisins. We like these muffins for breakfast or as an accompaniment to a soup and salad for lunch...
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Ingredients
- 1 large egg
- 1 large egg white
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ cup sugar
- ¼ cup whole wheat flour
- ½ cup cornmeal, preferably stoneground
- 1¼ cups unbleached (all-purpose) flour
- ¼ cup vegetable oil
- 1¼ cups buttermilk or yogurt thinned with lowfat milk
- ¼ cup golden raisins
- 1 cup cranberries, fresh or frozen but not thawed, sorted
- Salt
- ½ teaspoon ground cinnamon
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