Cornmeal-Cranberry Muffins

This is the recipe for the muffins served on Friday March 20th. The recipe is from the December 2007 edition of Southern Living.

Ingredients:
1 1/3 cups all-purpose flour (I prefer unbleached)
3/4 cup sugar
1/2 cup yellow cornmeal
2 tsp baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 TBS butter, melted
1 egg, lightly beaten
1 cup cranberries (we substituted dried cranberries and reduced the amount)

Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into muffin tins, filling each two-thirds full.

Bake at 425 degrees for 20 minutes or until lightly browned. Let cool 15 minutes. Serve warm or room temperature.