Wednesday, December 2, 2009

Cranberry Corn Muffins

These are an easy treat during the holidays, when cranberries are plentiful! I love the tartness of the cranberries with the hint of sweetness in the cornbread. A little lemon zest lightens it all up.

~ 1 cup rinsed whole cranberries
1 box cornbread/muffin mix (I use Trader Joe's -- THE BEST!)
1 lemon, zested
+ ingredients listed on cornbread package

Combine ingredients as listed on package (usually liquid first). Add lemon zest and mix. Then add dry mix to liquid and cranberries. Combine -- but do not overmix!

Pour into muffin pan. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean. You should see the sides pulling away from the pan and lightly browned.

Let cool and enjoy! These are great to freeze for later, too!

(P.S. Sorry for so many poor quality food photos, these muffins look a lot more tasty in person! Maybe it's time for a quality digital camera?)

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