I have to share one more Thanksgiving recipe.  I just made two batches of these deliciously moist muffins you see here on the cooling rack. I’m hosting 25 people for Thanksgiving this year and we’re all going to sit around my enormous table. It will look like the Whos’ Christmas Dinner table in Dr. Suess’s How the Grinch Stole Christmas. The Grinch sitting at the head of the table surrounded by Whos, his heart popping out as he realizes that Christmas is so much more than the gifts, is one of my all-time favorite illustrations.

Sharing a meal with friends and family on Thanksgiving makes my heart pop out, too. And like the Grinch, I will carve the roast beast. Enjoy these easy-to-make tasty morsels. Thanks to my good friend, Bonnie Swart, for sharing her recipe.

Makes 24 medium-sized muffins (I used 1/4-cup muffin tins)
Canola cooking oil spray, for greasing the muffin pan
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar, plus extra for sprinkling on top of the muffins before baking
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain unsweetened yogurt
1/2 cup milk
1/2 cup unsalted butter, melted
1 large egg
1 cup fresh or frozen cranberries, coarsely chopped

1. Preheat the oven to 375 degrees F. Spray the muffin pan with the canola oil cooking spray. Set aside.
2. In a large bowl combine the flour, cornmeal, sugar, baking powder, baking soda, and salt and whisk until well combined. Set aside.
3. In a separate smaller bowl combine the yogurt, milk, melted butter, and eggs and whisk until well combined.
4. Add the wet ingredients to the dry ones, whisking until the flour is well incorporated. Fold in the cranberries.
5. Evenly divide the batter among the muffin tins. Sprinkle a bit of sugar on top of each muffin. Bake on the middle oven rack for 20 minutes, or until a toothpick inserted in the center comes out clean.

More about Holidays, Muffins, Snack