Cornmeal-Cranberry Muffins

Prep: 15 min., Bake: 20 min., Cool: 15 min. You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds.

Yield: Makes 1 dozen

Ingredients

• 1 1/3  cups  all-purpose flour
• 3/4  cup  sugar
• 1/2  cup  yellow cornmeal
• 2  teaspoons  baking powder
• 3/4  cup  buttermilk
• 1/4  cup  orange juice
• 3  tablespoons  butter, melted
• 1  egg, lightly beaten
• 1  cup  cranberries

Preparation

1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.

2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.