My answer to classic cornbread, these muffins make use of masa. Masa is traditionally used to make corn tortillas and tamales; however, it can be used in place of cornmeal for an added nutritional punch. Masa is produced through a process called nixtamalization. In this traditional process, corn is treated with limewater which contributes added calcium to the end product while also rendering the corn’s inherent niacin nutritionally available. These are cheap and inexpensive to make and are fantastic served with lentil soups and, of course, chilies. Recipe yields approximately 24 mini-muffins. To make Cranberry Masa Muffins, you’ll need the following:
cranberry masa muffins
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
- 1 Cup Sprouted Grain Flour
- 1 Cup Masa Harina
- ¼ Cup Honey
- 1 Teaspoon Corn- and Aluminum-free Baking Powder
- 2 Eggs from Pastured Hens
- 1 ½ Cups Milk
- 1 Cup Fresh or Frozen Cranberries Chopped
- Coconut oil for greasing your muffin tin
Instructions
- Preheat the oven to 375 ° F (remember: I live at 10,ooo feet so you may want to reduce temperature slightly for your elevation)
- Grease the muffin tin.
- Mix masa, sprouted flour, baking powder and salt together.
- Add eggs, milk and honey.
- Mix wet and dry ingredients together thoroughly adding more flour or milk as needed.
- Fold in the chopped cranberries.
- Bake for approximately 30 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
Made these this afternoon and realized that the instructions specify adding salt, but salt is not listed as an ingredient. I put in about ½ teaspoon, and they came out fine. The combination of flavors intrigued me, and the finished product did not disappoint. I would have to use a little more honey next time I make them, because my husband would like them a bit sweeter. I really appreciate knowing that the baking instructions apply to 10,000 feet altitude. I live at about 4000 feet, and the instructions also worked perfectly for me. This recipe is definitely a keeper.… Read more »
So good! I subbed gluten free flour blend for the sprouted flour and a 1/2 cup of coconut sugar for the honey and baked at 350 degrees since I’m closer to sea level. Delish! Thanks again for sharing this recipe.
How much salt is supposed to be used? It is listed in the directions but not the ingredients.
1 teaspoon.