Cranberry-Corn Toaster Cakes Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
10 tablespoons unsalted butter, softened, plus more for greasing pan
2/3 cup granulated sugar
3/4 teaspoon salt
2 large eggs
1 1/2 cups cornmeal
1 cup plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup milk
1 1/4 cups fresh cranberries
Directions
Adjust oven rack to upper-middle position and preheat to 375 degrees F. Butter muffin top pan. Stir butter, sugar, and salt in large bowl until creamy. Stir in eggs, one by one, until combined. Add cornmeal, flour, and baking powder to the bowl, then stir until beginning dry ingredients are about half moistened. Add milk and stir until just combined. Stir in cranberries. Fill muffin top cups to almost full and smooth top with offset spatula or spoon. Bake until set and golden around edges, about 15 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter.
