Cranberry Corn Muffins
1 cup of all-purpose flour
2 Cups of yellow cornmeal
¾ Cup of sugar
1 ½ tablespoons of baking powder
1 large egg, beaten well
3/4 cup of milk
1/3 cup of extra-virgin olive oil
1 cup of fresh or frozen cranberries, coarsely chopped (pulse in food processor a few times)
Preheat oven to 425 degrees
Line a 12 cup muffin pan with cupcake liners or grease the bottom and sides well.
In a large bowl combine the dry ingredients and whisk well.
In a medium sized bowl add the egg, milk, and olive oil and whisk until foamy. Add this to the Large bowl and mix until just moistened. Fold into the cranberries and spoon the batter into the prepared cupcake pan.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.