Cornmeal Muffins with Orange, Cranberry and Millet

Breakfast, Snacks.
These cornmeal muffins are bursting with citrus flavour. Millet adds nice texture to these muffins.

Cornmeal Muffins with Orange, Cranberry and Millet


Quantity Ingredients
2 3/4 cups / 675 ml all-purpose flour
1/4 tsp / 1 ml baking powder
1 tsp / 5 ml salt
1/2 cup / 125 ml granulated sugar
2/3 cup / 150 ml yellow cornmeal, preferably stone-ground
1/4 cup / 50 ml millet
2 large eggs
1 tsp / 5 ml finely grated orange zest
1 1/2 cups / 375 ml orange juice
2/3 cup / 150 ml unsalted butter, melted and cooled
1 cup / 250 ml dried cranberries, soaked in warm water until plump (about 30 minutes)


Preheat oven to 350 F. Grease 6 large (1-cup) or 12 regular-sized (1/2 cup) muffin tins, including rims, or line with paper liners. Sift the flour, baking powder and salt together into a large bowl.

Add the sugar, cornmeal and millet and stir with a fork or whisk to blend. 

In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.

Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes for regular-sized muffins, 30 to 35 minutes for large ones, or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the center comes out clean. 

Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack. 

These muffins also freeze beautifully, for up to two months.

Source: "In the sweet kitchen" by Regan Daley, Random House Canada, 2000.