• • 1 1/2 cups all purpose unbleached flour
• • 1 cup cornmeal (finely ground)
• • 1 tbsp baking powder
• • 1/2 tsp baking soda
• • 1/2 tsp salt
• • 2 eggs
• • 1 cup buttermilk
• • 1/2 cup unsalted butter
• • 1/2 cup honey
• • 1 cup whole cranberries

Directions

Set oven at 325F-convection, 350F- regular

In a large bowl sift together the flour, cornmeal, baking powder, baking soda, and salt.

In a smaller bowl whisk the eggs, blend in the buttermilk.

In a small pot melt the butter over very low heat, whisk in the honey to combine. Remove from heat, cool slightly.

Add honey-butter combination gradually to the egg-buttermilk bowl, whisking to completely blend all wet ingredients.

Add the wet ingredients to the bowl of dry ingredients all at once. Start combining ingredients by stirring with a wooden spoon. As you do so, sprinkle in the whole cranberries. Do not over mix.

Spoon batter equally into a muffin cup lined pan.

Bake for 20 to 22 minutes, or until toothpick comes out clean.
Makes 12.