Cranberry Muffins Jalapeno Corn Bread
Cream-Style Corn Bread

Yield: 12 normal size or 6 giant muffins

12 ounces fresh cranberries
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/4 pound butter, softened
1 cup granulated sugar
2 jumbo eggs
2 teaspoons vanilla extract
2 tablespoons tangerine or orange juice
1/2 cup fat-free half and half

1. Preheat oven to 350°F.
2. Sprinkle 1 cup sugar over the cranberries and toss together. Set aside.
3. Sift together the flour, baking powder, cinnamon and salt.
4. Cream the butter and sugar in a bowl, beating at least 5 minutes, scraping the sides several times.
5. Add the eggs, beating 2 minutes, scraping the sides several times.
6. Add the vanilla. Add the tangerine juice
7. Add 1/2 the flour, beating on low speed to incorporate.
8. Add 1/2 the half and half, beating on low speed to incorporate.
9. Add remaining flour and half and half. Scrape the sides between each addition.
10. Fold in the cranberries.
11. Spray the muffin cups with vegetable oil or insert paper holders.
12. Fill the muffin cups all the way to the top.
13. Bake 1/3 from the bottom of the oven for 25-30 minutes for normal size and 35 minutes for giant muffins. Check by inserting a toothpick.

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