Ms Name: Deborah Ordiway Base: Fort Lee Recipe: Cornmeal-Cranberry Muffins 1 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/4 cup buttermilk 1/4 cup orange juice 3 tablespoons butter, melted 1 egg, lightly beaten 1 cup cranberries Stir togerther first four ingredients in a large bowl; make a well in the center of mixture. Add buttermilk and next three ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full. Bake at 425 for 20 minutes. Remove muffins from pans to a wire rack and cool for 15 minutes.