If You Give a Moose a Muffin...

My cooking classes today made all sorts of muffins--and gave them away to family and friends until there wasn't a crumb left to put jelly on.  The warm smells and leftovers are part of the satisfaction I get from these weekly classes.  I discovered that raspberries work for this new recipe just as well (in case you make them in the off-season for cranberries).

Cranberry Cornmeal Muffins

1 egg

1/4 c. butter (1/2 stick), melted

2/3 c. buttermilk

1 t. grated lemon peel

1 T. lemon juice (from 1 lemon)

1/3 c. cornmeal

1 c. flour

1/2 c. sugar

1/2 t. baking powder

1/2 t. soda

1/4 t. salt

1/2 c. frozen cranberries, partially thawed

1/4 c. slivered almonds

Whisk together egg, butter, buttermilk, lemon rind, and juice in large bowl.  Combine dry ingredients in separate bowl. Add to wet ingredients and stir slightly, just until combined. Fold in cranberries gently. Spoon batter into greased muffin cups about 2/3 full.  Sprinkle almonds on top with a pinch of sugar. Bake at 350’ F for 15 minutes.