Cranberry Corn Muffins

Photo: flickr user norwichnuts

Ingredients

2 cups cornmeal

1/2 cup gluten-free baking mix

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup chopped walnuts

2 large eggs, beaten

1/4 cup honey

1/4 cup canola oil

1 1/2 cups buttermilk

Preparation

Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Combine cornmeal, baking mix, salt, baking powder and baking soda in a medium bowl. Stir in cranberries and walnuts; set aside.

Beat together eggs, honey and oil in a separate bowl. Beat in buttermilk.

Fold wet ingredients into dry ingredients until just mixed. Pour batter into prepared muffin pans and bake 15 minutes or until a toothpick inserted in the center comes out clean.