Fall is here and fresh cranberry season is just around the corner. This is a recipe I have been using for years to make a nice morning treat for the family.\r\n\r\nGrease 12 2 1/2 inch muffin cups or line with paper baking cups and then set aside.\r\n\r\n\r\n1 cup all purpose flour\r\n3/4 cup cornmeal\r\n1/3 cup sugar\r\n2 tsp baking powder\r\n1/4 salt\r\n\r\nIn a medium mixing bowl combine the above ingredients then make a well in the center of the dry ingredients.\r\n\r\n1 beaten egg\r\n3/4 cup buttermilk\r\n1/2 cup cooking oil\r\n1/2 tsp finely shredded lemon peel\r\n1 cup coarsely chopped cranberries\r\n2 tbsp sugar\r\n1/4 cup finely chopped walnuts\r\n\r\nIn a small mixing bowl combine egg, buttermilk, cooking oil and lemon peel. Add the egg mixture all at once to the dry ingredients and then stir until just moistened (batter should be lumpy). In another small mixing bowl combine cranberries and 2 tbsp of sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups filling each 2/3 full. Bake in a 400 degree oven for about 20 minutes or until golden brown. Remove muffins from muffin cups, cool slightly on a wire rack and then serve warm.

Cool recipe Nancy. Cranberries are a fave around my house and I am always looking for something healthy to serve the kids.