Saturday, March 31, 2012

Cranberry-Streusel Corn Muffins


Yields: 18 muffins
Total Time: 40 min
Prep Time: 20 min
Oven Temp: 400
Ingredients





Streusel topping
  • 6 tablespoon(s) all-purpose flour
  • 1/2 cup(s) light-brown sugar
  • 1/4 teaspoon(s) allspice
  • 1/2 stick(s) cold butter
Batter
  • 1 cup(s) cornmeal
  • 1 cup(s) all-purpose flour
  • 1/2 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3  eggs, lightly beaten
  • 1 container(s) (8-ounce) sour cream
  • 3 tablespoon(s) melted butter
  • 2 teaspoon(s) vanilla
  • 1 can(s) whole-berry cranberry sauce

Directions
  1. Preheat oven to 400 degrees F. Line three 6-cup muffin tins with paper liners; set aside.
  2. For streusel topping: In a bowl, mix flour, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.
  3. For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.
  4. In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.
Source: Country Living

1 comment:

  1. Looks so delicious. It is easy to make and tastes yummy.

    ReplyDelete