I love sour fruits, and cranberries may be my favorite. Growing up, our Thanksgiving table included two or three cranberry dishes as part of the main course, and often cranberries in a pie, too! This Thanksgiving, I’m excited to introduce my girlfriend’s family to my dad’s family recipe for cranberry-orange relish, a mix of shredded cranberries, oranges, and sugar that explodes with sweet-tartness after the flavors have blended for a day.
If you’re not a huge fan of the tartness of cranberries but still want to include them in your Thanksgiving dinner, these muffins are coming to your rescue! They showcase both corn and cranberries, two foods native to North America. The muffins are savory and would be lovely with a pat of vegan margarine on top.
Happy Thanksgiving, everyone!
Cranberry Cornbread Muffins
Makes 12 muffins.
- 1 c (175 g) cornmeal
- ½ c almond milk
- 1 c (140 g) white whole wheat flour
- ½ tsp (3 g) baking soda
- ½ tsp salt
- ½ tsp ground allspice
- 1 c orange juice
- ¼ c vegan margarine, melted
- ½ c sweetened dried cranberries (Craisins), chopped
Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin tin.
Mix cornmeal and almond milk in a medium bowl and set aside for 10 minutes.
In a large bowl, combine flour, baking soda, salt, and allspice.
After the cornmeal has soaked, combine the cornmeal mixture with the orange juice and melted margarine. Stir well so there are no lumps of cornmeal remaining.
Pour the wet ingredients into the large bowl with the dry ingredients. Mix gently, just until all ingredients are combined. Add the cranberries and mix gently to distribute them through the batter.
Scoop the batter into the wells of the muffin tin. Bake the muffins for about 18 minutes or until the tops are firm and slightly golden.