These muffins are a great combination of flavours and textures. Cornmeal adds a nutty, toasted flavour; plump dried cranberries give the muffins a chewy, pleasantly tangy taste; millet adds a subtle sweetness and crunch; and freshly grated orange zest and orange juice lace it all together with a fresh, bright taste. As far as I’m concerned, the perfect muffin!

Orange, Dried Cranberry and Cornmeal Muffins with Millet

Makes 12 regular or 6 large muffins

Ingredients:
2 2/3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup granulated sugar
2/3 cup yellow cornmeal, preferably stone-ground
1/4 cup millet
2 large eggs
1 teaspoon finely grated orange zest
1 1/2 cups orange juice
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries, plumped in warm water for 30 minutes if necessary

Method:
Preheat oven to 350°. Grease 6 large (1-cup) or 12 regular-sized (1/2-cup) muffin tins, including rims, or line with paper liners. A non-stick cooking spray also works very well.

Sift the flour, baking powder and salt together into a large bowl. Add the sugar, cornmeal and millet and stir with a fork or whisk to blend.

In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.

Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes for regular sized muffins, 30 to 35minutes for large ones, or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the centre comes out clean.

Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack.

These are fabulous served warm with a little sweet butter, or may be cooled completely, then wrapped individually and stored at room temperature for up to two days. If they become slightly hard, wrap in foil and warm in a low oven before serving. These muffins also freeze beautifully, for up to 2 months.

Courtesy of Regan Daley
Chef/Author of ‘In The Sweet Kitchen’
(416) 406-1506
www.regandaley.com