The savory dishes for cranberries can be a bit of a challenge, but we've come through for you! This one was my own invention. It turned out really tasty, with a very nice texture! If you want yours a little less, um, grainy, just substitute the polenta for more corn flour. I like them they way they are though. They're hearty! In fact, you could adapt this into a really nice stuffing recipe! Add some sausage, onions, celery... ohhh, yeeeeaaahhh!
CRANBERRY & SAGE CORN MUFFINS
1 cup flour or gluten-free flour
1 tbsp baking powder
½ teaspoon salt
½ cup corn flour or masa flour
½ uncooked polenta
½ cup butter, melted
1 large egg
¼ cup honey
3 tablespoons brown sugar
¾ cup milk
1 tablespoon ground sage
½ cup dried cranberries
Preheat oven to 375 degrees Fahrenheit. Grease muffin cups.
Mix flour, baking powder, and salt. Stir in cornmeal. Stir butter, egg, honey, and milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.
Fill greased muffin tins and bake for 15 – 20 minutes.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg