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!!!!!

These Rye Rolls are very easy to make as long as you have a stand mixer and the right ingredients. I think the rolls come out slightly better in my new oven when I make the dough into 16 small rolls.

Ingredients for 16 servings

2 cups + 2 Tablespoons Bread Flour

1 cup + 2 Tablespoons Dark Rye Flour

2 Tablespoons Dark Brown Sugar

1 ( heaping) Tablespoon Course Sea Salt

1 package Active Dry Yeast (2+1/4 teaspoon)

2 Tablespoons Caraway Seeds + MORE to top rolls

1+1/2 Cup (100-109 degree) water

1/2 Cup Canola Oil

semolina or corn meal (maybe 1/4 cup) just for rolls to sit on

1 beaten egg white to paint rolls for seeds to stick

caraway for tops of rolls

a few pinches Sea Salt Flakes to top rolls

Directions

In medium bowl add the 100-109 degree water and add the brown sugar and yeast. Stir it up and cover with plastic wrap. Let this sit out an hour. Use only if foamy. If not foamy your yeast is dead. Then you need new yeast. After that works out get out your stand mixer with a dough hook.

Add- flours, Course Sea Salt, Foamy Mixture, 2 T Caraway Seeds, & Canola Oil. Mix it with a fork till it’s not dry anymore and then work your mixer up to medium/high and let it mix for TEN MINUTES.

Gather your dough ball out and place it in a large bowl and cover with plastic wrap. Let this sit out at least 4 hours. After 4 hours-

Preheat your over to 425F and get tw large sheet pans and cover them with parchment paper.

Divide your dough into eights and cut each 8 in half so you have 16 pieces of dough. Roll each into a ball and space well on each pan.

Let sit out on hour and cover loosely with plastic wrap.

Each ball gets painted with egg white, sprinkled with caraway seeds and add a pinch of sea salt flakes. Slash each roll twice on the top.

Put one pan on bottom rack for about 15 minutes. Repeat.

Enjoy!!!!!!!