Thank you, Argo®, for sponsoring this post! All opinions are always 100% my own.
Cranberry Orange Corn Muffins – Traditional, orange-flavored cornbread muffins studded with fresh cranberries.
THESE muffins, 4EVA!
Hiii! Happy day to you all! It’s mid-December, it’s 11 days until Christmas, and all this calls for a corn muffin… or four.
The thing about muffins is that, one, they’re good for breakfast, and two, they’re good for a snack, and three, they’re good for anytime, anywhere. And besides loving to eat them, I so so so love baking with oranges and cranberries. Those two, together? In a corn muffin?? BE.YOND.
I’m especially intrigued by the height of these little (big) guys. They’re predictable and normal, like all other corn muffins, and classically delicious, buuuut, they’re a bit taller and much fluffier, thanks to a heaping tablespoon of Argo® Baking Powder.
Interesting facts about their baking powder: It is aluminum-free, gluten-free, and it is also double-acting. This means that the first leavening occurs when the baking powder gets wet – like when we combine dry with wet ingredients in a recipe. The second action (leavening a.k.a. raising, expansion) refers to the release of gas when the batter is heated in the oven. Make sense?
Thus, clearly, you can’t even try baking without Argo® BAKING powder.
Now, while I made these dangerously delicious muffins with all purpose flour, you, my friend, can also make them gluten-free! I show you how in my video. It is a GAME CHANGER. You can check out the recipe for Gluten Free Cornbread Muffins on Argo’s website. Whatever your preference is, Argo has you covered.
I could give you a whole long list of reasons to do some baking, especially right now, and right before Santa arrives, but I won’t because you already know them reasons. Both recipes taste amazing (only the flour is different)!
I could also list times and reasons and places that would be appropriate for making these corn muffins, but really, what needs to happen is you walking into the kitchen this very minute and scrolling down to see the recipe and experiencing the joy that is these Cranberry Orange Corn Muffins. We don’t even need to discuss that any further.
P.S. To be eaten while wearing jammies on Christmas mornin’.
Like that? Me, too!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Cranberry Orange Corn Muffins
Recipe Notes WW SMART POINTS: 10
GLUTEN FREE CORNBREAD MUFFINS
- 2 cups Gluten-Free Flour Mix
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2/3 cup Mazola® Corn Oil
- 2 eggs
- 1 cup chopped cranberries
- 1 tablespoon orange zest
- Preheat oven to 400ºF. Prepare 12 paper lined or greased muffin cups (2-1/2 inch).
- Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- Whisk milk, oil and eggs together. Add to flour mixture and stir just until moistened.
- Stir in cranberries and orange zest. Batter will be thick.
- Evenly divide batter into prepared muffin cups, filling each almost full.
- Bake 15 to 18 minutes or until muffins are golden brown and wooden pick inserted in center comes out clean. Transfer muffins to a wire rack to cool.