Buttermilk Cranberry Cornmeal Muffins

• 3/4 cup flour, all-purpose
• 1/2 cup whole wheat flour
• 1 cup cornmeal yellow
• 13 cup sugar to taste
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt optional
• 23 cup buttermilk
• 13 cup orange juice
• 13 cup vegetable oil
• 1 each eggs
• 4 teaspoons orange zest grated
• 1 cup cranberries fresh, coarsely chopped

1. Preheat oven to 400F (200C).
2. In a large bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt.
3. In a 2-cup measure or small bowl, combine the buttermilk, orange juice, oil, egg, and orange rind.
4. Add buttermilk mixture to the flour mixture, stirring the ingredients until they are just moist.
5. Stir in the cranberries.
6. Distribute the batter among 12 greased muffin cups.
7. Place the muffin tin in the hot oven, and bake the muffins for 20 to 25 min.

flour, whole wheat flour, cornmeal yellow, sugar, baking powder, baking soda, salt, buttermilk, orange juice, vegetable oil, eggs, orange zest, cranberries

Taken from recipeland.com/recipe/v/buttermilk-cranberry-cornmeal-m-15156 (may not work)