CRANBERRY AND FENNEL CORN MUFFINS

Oh my goodness. So good! I have been trying to find a cornbread that was moist, interesting and delicious. And so, here it is. I made it. I love it. I hope you love it! We loved the muffins so much, we ate them all before taking a picture. Sorry!

Recipe

Cranberries, chopped in half – 1 C

Fennel bulb, chopped in ¼ inch pieces – 1 C

Milk – 1 C

Canola oil – ¼ C

Egg – 1

Yellow cornmeal – 1 ¼ C

Soft white whole wheat flour – 1 ¼ C

Honey – ½ C

Baking soda – 1 T

Salt – ½ teaspoon

Lemon juice – 1 T

Lemon zest – from 1 lemon

Preheat oven to 400. Grease the bottoms only of 18 muffin cups (1 ½ muffin tins).

Combine milk, oil and egg, and stir. Then, put the rest of the ingredients into the bowl, and gently stir just until they are combined. DO NOT OVERSTIR. Batter may be a little lumpy, but that is fine.

Pour batter until muffin cups are about 2/3 full. Bake for 12-18 minutes, just until the batter is set, but not too brown.

Remove from oven and let cool on a wire rack. Serve warm with butter and commence smiling.

ENJOY IN GOOD HEALTH!