Cranberry-Orange Mini Corn Bread Muffins With Orange Glaze

• 1-1/4 cup Cornmeal
• 1 cup Self-Rising Flour
• 1 dash Iodized Salt
• 2 whole Eggs
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons Butter, Melted
• 1/4 cups Whole Cranberries (From A Can)
• 1/4 cups Pure Orange Juice (No Pulp)
• FOR THE ORANGE GLAZE:
• 1 whole Orange, Zest And Juice
• 1-1/4 cup Confectioners Sugar

1. Preheat oven to 375u0b0F.
2. Spray a 24-count mini muffin tin liberally with cooking spray. In a stand mixer bowl, add cornmeal, flour, salt, and eggs. Mix on low speed for several minutes. Add remaining ingredients and continue mixing 2 minutes to combine.
3. Using a scoop or spoon, fill prepared mini muffin tin 3/4 full. Place in the hot oven and bake 14 minutes or until golden brown. Allow to cool before removing muffins to glaze.
4. For the glaze, add orange zest and juice into a small bowl. Add confectioner's sugar and stir to mix. Drizzle over mini muffins.

cornmeal, flour, salt, eggs, sugar, butter, ubc, ubc, orange, confectioners sugar

Taken from tastykitchen.com/recipes/breads/cranberry-orange-mini-corn-bread-muffins-with-orange-glaze/ (may not work)