|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|
|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.