Savory Cranberry Cornbread Muffins with a Cheese Herb Core

SAVORY CRANBERRY CORNBREAD MUFFINS WITH A CHEESE HERB CORE

Happy National Cranberry Day! These muffins are a great addition to your Thanksgiving spread as an appetizer or a more delicious alternative to dinner rolls. Thank you US Cranberries and Kylie Mitchell for the recipe!

Photo by Kylie Mitchell, MPH, RDN

Photo by Kylie Mitchell, MPH, RDN

  • Yield: 2 pies

  • Prep time: 55 minutes

  • Cook time: 45 min

  • Total time: 1 hr 40 minutes

Ingredients

Dry Ingredients

  • 1 Braswell Family Farms egg (large)

  • 1 cup cornmeal

  • ½ cup whole wheat flour

  • ½ cup all-purpose flour

  • ¼ cup brown sugar, packed

  • 2 teaspoons baking powder

  • ½ teaspoon sea salt

  • ¼ teaspoon baking soda

  • ¾ cup cranberries, roughly chopped

Wet Ingredients

  • 1 cup + 2 Tbsp. 2% milk

  • ½ cup 2% fat Greek yogurt

  • 1/4 cup coconut oil, melted

Cheesy Core Ingredients

  • 1 cup finely grated cheese of choice, we suggest a mix of parmesan and sharp white cheddar

  • 1/2 Tbsp. Herbs de Provence

Directions

  1. Preheat oven to 350°F.

  2. First, make your cheesy core. In a bowl, combine finely grated cheese and Herbs de Provence. Grab a bit of the cheese and herbs and roll into a tight ball, repeat until you have 12 cheese balls.

  3. In a separate bowl, combine all dry ingredients. Make a well in the center, add in all wet ingredients and mix to combine.

  4. Line a muffin tin with paper liners. Fill half way up with muffin batter. Add a herby cheese ball in the center. Cover with the remaining muffin batter. Bake for 15-20 minutes, or until tops are set and muffins feel firm when pressed. Cool for 10 minutes before serving (muffin liner will come off the muffin easily).

Recipes, AppetizerGuest UserBraswell Family Farmsthanksgiving, cranberry, cornbread, muffins