Recipe - Cranberry-Corn Muffins

LISA CRAWLEY TSPN00B
Three fourths cup Flour
One half cup Whole Wheat Flour
1 cup Yellow Corn Meal
1/3 cup To One half cup Sugar; to taste
2 teaspoon Baking Powder
One half teaspoon Baking Soda
One fourth teaspoon Salt; optional
2/3 cup Buttermilk
1/3 cup Orange Juice
1/3 cup Vegetable Oil
1 Egg
4 teaspoon Grated Orange Rind
1 cup Fresh Cranberries;coarse chp

Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar,
baking powder, baking soda, and salt. In a 2c measure or sm. bowl, combine
the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk
mixture to the flour mixture, stirring the ingred. til they are just moist.
Stir in the cranberries. Distribute the batter among 12 greased muffin
cups. Place the muffin tin in the hot oven, and bake the muffins for 2025
min.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini