Cornmeal-Cranberry Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons butter melted
• 0.8 cup buttermilk 
• 1 cup cranberries 
• 1  eggs lightly beaten
• 1.3 cups flour all-purpose
• 0.3 cup orange juice 
• 0.8 cup sugar 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• oven
• muffin liners

Directions

1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
2. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
3. Bake at 425 for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean.
4. Remove muffins from pans to wire racks; let cool 15 minutes.
5. Serve warm or at room temperature.