Cornmeal Muffins with Cranberries and Pecans / Thanksgiving 2013

1 C yellow cornmeal
1 C flour
1/3 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 C buttermilk
6 TBS butter, melted
1 egg, beaten
1 tsp grated orange zest
1/2 C dried cranberries
1/2 C chopped pecans

1 - 12 C standard muffin tin with foil liners or greased with my Pan Release Mix ( found on the blog under Tips, Hints and More)
Preheat oven to 425 degrees

In a bowl, sift:
cornmeal
flour
sugar
baking powder
salt
Whisk to combine
Make a well in the center

In a separate bowl, whisk:
buttermilk
butter
egg
orange zest
Add to dry ingredients
Stir until just combined, don't over mix.

Fold in cranberries and pecans.

Divide batter among the muffin cups ( I brushed them with my Pan Release Mix and they came out perfectly).
Bake at 425 degrees for 20 minutes or until golden brown

Cool in the pan on a wire rack for 10 minutes
Remove from pan and cool completely.

Enjoy!
Peace in the Kitchen!