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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cranberry corn muffins Recipe

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This recipe for Cranberry corn muffins is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of buttermilk complete cornmeal
1 1/4 cups of half and half
1 cup of sour cream
1/4 cup of Swerve
1 egg
1/4 cup of heated olive oil
6 ounces of dried cranberries
Vegetable Spray
Directions:
Directions:
1. Mix cornmeal, half and half, egg, Swerve, and sour cream in a large bowl. 2. Add heated oil and cranberries. 3. Pour into greased or vegetable sprayed muffin tins. 4. Bake in preheated 400 degree oven for 30 minutes or until golden brown.©
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can substitute sugar or Agave nectar for Swerve.

 

 

 

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