Prep Time: 35 minutes (but I'm pretty slow) Cook Time: 20 minutes Total time: 1 hour
Makes 8 muffins.
Note: soufflé-like muffins
1 cup all-purpose flour
1/4 cup + 2 tablespoons sugar
2 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole cranberries
1/2 tablespoon grated orange zest
1 large egg, lightly beaten, at room temperature
1/4 cup + 2 tablespoons milk
2 tablespoons strained yogurt
2 tablespoons unsweetened applesauce
2 tablespoons apricot jelly
Put rack in center of oven and preheat to 400ºF. Prepare muffin tins by spraying with nonstick spray or lining with paper muffin cups.
Whisk the flour, 1/4 cup of the sugar, the cornmeal, baking powder, baking soda, and salt in a small to medium bowl.
Place the cranberries, orange zest, and remaining 2 tablespoons sugar in a good processor with the chopping blade. Process for 10 seconds until mixture resembles cornmeal (NOT PASTE). Scrape the mixture into a large bowl. Stir in the egg, milk, yogurt, applesauce, and jelly until uniform. Stir in flour mixture until moistened.
Fill muffin tins 3/4 full. Bake for 18-20 minutes, or until muffins have lightly browned, slightly rounded tops. A toothpick inserted in the center should come out with a crumb or two attached.
Cool muffins in pan for ten minutes. Gently turn muffins to remove, cool on rack for five more minutes before serving.