Cranberry Swirl Cornbread Muffins
These sweet and savoury holiday morning muffins use up your leftover cranberry sauce, come together quickly, but can also be made ahead and frozen for an easy and festive breakfast or brunch. They make a great on-the-go breakfast and lunchbox snack as well!
Servings 24 muffins
Calories 215kcal
Ingredients
- 2 cups flour
- 2 cups cornmeal
- 2 ⅔ tbsp baking powder
- ⅔ cup shortening softened
- ⅓ cup sugar
- 2 eggs beaten
- ¾ cup real bacon bits You can use real bacon finely chopped (about 6 slices) or lighten it up with turkey bacon or store-bought bacon bits
- ½ tsp maple extract
- 1 cups orange juice
- 1 tsp orange zest
- ⅔ cup maple syrup no sugar added
- 1 cup canned cranberry sauce
Instructions
- Preheat oven to 400 degrees F. Generously spray muffins tins with non- stick cooking spray. (or use parchment cups)
- Mix flour, cornmeal and baking powder and set aside.
- In a separate bowl, cream shortening and sugar. Add orange juice, orange zest, syrup, maple extract and beaten eggs.
- Combine dry and wet ingredients. Fold in bacon bits.
- Fill each muffin cup to ⅓ full. Drop 1 teaspoon of cherry cranberry pie filling onto batter in each muffin cup and swirl in with knife. Add remaining batter into each muffin cup up to ⅔ full. Drop another teaspoon of remaining cranberry sauce onto each muffin, dividing evenly between all muffins and swirl again.
- Bake in preheated oven for 12- 15 minutes or until tester/toothpick comes out clean and muffins are lightly browned.
- Serve warm or cold. Can be frozen for up to 6 months.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 236mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 5.6mg | Calcium: 65mg | Iron: 1.2mg