Shurfine Recipe: Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins

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Cranberry Cornmeal Muffins

prep instructions:

Preheat oven to 400°F. Line a 12-cup muffin pan with papers. Combine flour, cornmeal mix and sugar in large bowl. Stir in milk, eggs, butter and orange rind until just moistened; fold in cranberries. Spoon batter evenly into paper-lined muffin cups. Sprinkle 1/2 tsp coarse sugar on top of batter in each cup. Bake 18 to 20 minutes or until a wooden pick inserted in a center muffin comes out clean. Cool in pan 5 minutes. Cool completely on wire rack.

12 servings.


  • 1 cup self-rising flourShurfine
  • 3/4 cup self-rising white cornmeal mixShurfine
  • 3/4 cup sugarShurfine
  • 3/4 cup milkShurfine
  • 2 eggs, beatenShurfine
  • 3 Tbsp butter, meltedShurfine
  • 2 tsp grated orange rind
  • 1 cup coarsely chopped fresh cranberries
  • 2 Tbsp coarse sugarShurfine
  • Shurfine = shurfine brand