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Ingredients
- Dry Ingredients
- 1 cup cornmeal
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- ¾ cup cranberries, roughly chopped
- Wet Ingredients
- 1 cup + 2 Tbsp. milk (I used 2%)
- 1 egg
- ½ cup Greek yogurt (I used 2%)
- 1/4 cup coconut oil, melted
- Cheesy Core Ingredients
- 1 cup finely grated cheese (mix of parmesan and sharp white cheddar)
- 1/2 Tbsp. Herbs de Provence
Instructions
- Preheat oven to 350°F. First, make your cheesy core. In a bowl, combine finely grated cheese and Herbs de Provence. Grab a bit of the cheese and herbs and roll into a tight ball, repeat until you have 12 cheese balls.
- In a separate bowl, combine all dry ingredients. Make a well in the center, add in all wet ingredients and mix to combine.
- Line a muffin tin with paper liners. Fill half way up with muffin batter. Add a herby cheese ball in the center. Cover with the remaining muffin batter. Bake for 15-20 minutes, or until tops are set and muffins feel firm when pressed. Cool for 10 minutes before serving (muffin liner will come off the muffin easily).
Source
- The Cranberry Marketing Committee and Kylie Mitchell, MPH, RDN of Imma Eat That