Was thinking a bright corn and cranberry corn muffin would be just right for this time of year so that’s what I made. I studied a few basic corn muffin recipes and changed a few things and added a few things so this is what I came up with and it’s very good. Kinda LIGHT and not too sweet and depending on your bite maybe a bit tart. I made 15 cupcake sized muffins and 24 mini muffins with this recipe. You can freeze leftovers. You can make all mini muffins or all regular sized muffins or mix them up like I did.

In a big bowl hand mix –

1 cup cornmeal

1 cup flour

1/4 cup dark brown sugar

1 Tablespoon baking powder

1/2 teaspoon course sea salt

1 cup heavy cream

1/2 cup canola oil

2 eggs – slightly beaten

1 cup fresh cranberries

1 cup cooked corn kernels

non stick spray

Directions

All the ingredients (except for the non stick spray) get hand mixed in a large bowl until mixed together.

Pre Heat Oven to 400 degrees F

Spray the muffin pans with non stick spray.

Use a small meatball scoop and scoop out batter. You need a little over 1/2 a scoop for the mini muffin pan because you only want them filled only a little more than 1/2. Ovens do differ – in my oven these only took 10 minutes.

For a regular size cup cake tray use a heaping meatball ball scoop and you also only want them filled just over 1/2. Ovens do differ – In my oven these only took 15 minutes.

ENJOY!!!!!