Orange, Dried Cranberry and Cornmeal Muffins with Millet

Mary sold these muffins at the Kelowna Farmers' Market.

Makes 12

2 2/3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
½ cup granulated sugar
2/3 cup yellow cornmeal
¼ cup millet
2 large eggs
1 tsp finely grated orange zest
1 ½ cups orange juice
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries

1. Preheat oven to 350 degrees. Grease 12 regular sized muffin tins, including rims, or line with paper liners. Sift the flour, baking powder and salt together into a large bowl. Add the sugar, cornmeal and millet and stir with a fork or whisk to blend.

2. In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.

3. Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the centre comes out clean.

4. Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack. These are fabulous served warm with a little sweet butter, or may be cooled completely, then wrapped individually and stored at room temperature for up to two days. If they become slightly hard, wrap in foil and warm in a low oven before serving.