Berries for Better Health: Cranberry-Cornmeal Muffins

By Kris Wetherbee

Enjoy nutrient powerhouse berries that span the seasons, from blueberries to cranberries, March to December. 

Cranberry-Cornmeal Muffins
Makes 12 muffins

Cranberries add a burst of color and flavor to these cornmeal-infused muffins.

• 1 cup unbleached flour
• 1 cup cornmeal
• cup turbinado sugar
• ¼ cup flaxseed meal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons freshly grated orange rind
• ½ teaspoon cinnamon
• 1 cup dried cranberries
• 1 egg
• ¼ cup canola oil
• 1¼ cups lowfat buttermilk

1. Preheat oven to 350 degrees. In a medium bowl, stir together flour, cornmeal, sugar, flaxseed meal, baking powder, baking soda, salt, orange rind and cinnamon until thoroughly combined. Add dried cranberries and stir until well distributed.
2. In a large bowl, whisk together egg, oil and buttermilk. Gently fold dry ingredients into wet ingredients just until combined. Do not overmix. Let batter sit for 15 to 30 minutes.
3. Coat muffin pan with nonstick cooking spray and fill about two-thirds full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Turn out muffins onto a wire rack to cool.