Ingredients
3 cups all-pupose flour
1 cup fine cornmeal
2 tablespoons baking powder
2 teaspoons salt
1 stick unsalted butter melted and cooled
1/2 cup canola oil
3 eggs
1 cup brown sugar
1 1/2 cups buttermilk
12 oz. fresh cranberries
Preparation
Place oven racks in the middle of the oven then preheat to 425 degrees.
Butter 24 muffin tins, including the rim around each cup.
Put the cornmeal in a medium sized bowl. Whisk it with the butter, eggs, sugar and buttermilk.
In a large bowl, whisk together the flour, baking powder and salt then stir in the cornmeal mixture. Gently fold in the cranberries. Distribute the batter among 24 1/2 cup muffin tins. Bake for 15-20 minutes until golden.
Allow them to cool in the pans on a rack for 10 minutes, then unmold them.
