The Pioneer Woman Tasty Kitchen
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Cranberry-Orange Mini Corn Bread Muffins with Orange Glaze

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Level: Easy

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Description

Just good cornbread mini muffins!

Ingredients

  • 1-¼ cup Cornmeal
  • 1 cup Self-Rising Flour
  • 1 dash Iodized Salt
  • 2 whole Eggs
  • 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Butter, Melted
  • ¼ cups Whole Cranberries (From A Can)
  • ¼ cups Pure Orange Juice (No Pulp)
  • FOR THE ORANGE GLAZE:
  • 1 whole Orange, Zest And Juice
  • 1-¼ cup Confectioners Sugar

Preparation

Preheat oven to 375ºF.

Spray a 24-count mini muffin tin liberally with cooking spray. In a stand mixer bowl, add cornmeal, flour, salt, and eggs. Mix on low speed for several minutes. Add remaining ingredients and continue mixing 2 minutes to combine.

Using a scoop or spoon, fill prepared mini muffin tin 3/4 full. Place in the hot oven and bake 14 minutes or until golden brown. Allow to cool before removing muffins to glaze.

For the glaze, add orange zest and juice into a small bowl. Add confectioner’s sugar and stir to mix. Drizzle over mini muffins.

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