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
PrintIngredients
- 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.
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Susan says
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. BTW, I don’t normally bake, but this recipe got me.
Cathy says
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.
Crystal says
How much salt is supposed to be used? It is listed in the directions but not the ingredients.
Jenny says
1 teaspoon.
Mary Himmer says
I also was wondering about making these gluten free. What kind of lime do we buy and where to make our own masa harina?
Corn free Baking Powder, my son used to be highly allergic to corn, so I make my own and it is so easy.
2 parts cream of tartar
1 part baking soda
1 part either arrowroot, potato starch, or organic cornstarch
A part can be anything–teaspoon, tablespoon, cup, quart, depending on how much you want to make. I store in glass jars with a tight lid.
Jessica says
These are delicious and so fast and easy. Only problem is that they don’t have any salt in them and that makes them taste a little bland. I would add 1/2 tsp of salt next time.
sandee says
Can I make these without eggs-my daughter is allergic. Thanks.
Page Anderson says
Can these be made gluten free? I am assuming the sprouted grain flour is a wheat flour.
Cindy ('Clee') Hailey says
Just found this recipe and am excited to try it. I have been soaking my cornmeal in lime water to get the same effects, but found masa last week. I have to say, especially during the summer months when I run a ‘Nana Daycare’ for my 4 grandchildren, I am VERY interested in pushing the ‘EASY BUTTON’ as often as possible! We often eat cornbread of some type w/fish and I’m planning fish tonight. I don’t have sprouted flour, but do grind my own. I thought if I soak the same amount of flour in your recipe, using the (raw) milk, that should suffice instead of the sprouted flour? Which I don’t have and haven’t sourced yet.) I am going to go ahead and start it since I don’t know when you’ll get to answer, but I’m still interested in your thoughts about this.
glasnost says
Well Done! I Like it!
Jenny says
Can masa be used in recipes to substitute for regular cornmeal? and…what differences between the regular and the masa cornmeal have you observed in your baking?
I appreciate your help…
Lori says
Thanks so much for this recipe! I want to start experimenting with masa and I love cranberries. They look wonderful!
Check out Lori’s last post: Dark Chocolate Raspberry Bars.
Jenny says
Annie – I usually make my own from cream of tartar, baking soda and arrowroot powder (I ought to post that recipe here!), but, in a pinch Rumford Baking Powder is a great alternative. It does contain cornstarch; however, it is from GMO-free corn.
Annie - Hip Organic Mama says
Oh My !! These look fantastic – where do you find corn-free baking powder? Do you have a name brand? I can find alum-free but haven’t seen corn-free that I’m aware, maybe I’ll make my own baking powder w/potato starch? Any ideas?
Check out Annie – Hip Organic Mama’s last post: Mama was Right! (weight loss, processed health foods, real foods).
Jenny says
~M – That is a really good question. At first glance, it might seem contradictory; however, the reasoning is sound. Masa is made from sweet varietals of corn which are not genetically modified (as of the time of this writing); however, the corn that baking powder sometimes contains is usually made from a different varietal that is often genetically modified. So, in keeping with our efforts to avoid GMO foods, I insist on corn-free baking powder.
~M says
I’m curious why you insist on a corn-free baking powder when there is masa (corn) in this muffin…thanks!
Breeze says
I will try this one! Looks good!
Check out Breeze’s last post: Sunrise.