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
- 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
- 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.