Ingredients

1 C All Puropse Flour

‍3/4 C Masa Harina

‍3/4 C Cornmeal

1 tsp Baking Powder

1 tsp Baking Soda

1/3 C Brown Sugar

2 Eggs, whisked with a fork to combine

‍1 1/2 C ButterMilk
or 3/4 C Sour Cream + 3/4 C Milk

‍1/4 C Canola Oil

1/4 C Melted Butter

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Directions

Step 1

Preheat oven to 375F.
In a large bowl with a whisk, combine all dry Ingredients (including sugar)

Step 2

Make a well in the center — add melted butter, oil, eggs, buttermilk (or sour-cream milk)  in the center of the well. Mix well.
Add any desired mix ins (Cranberries, Pecans, Fresh Corn, Bacon, etc)

Step 3

Place muffins in the oven, and lower oven temperature to 350 — the goal here is to start the muffins at 375, and have the temperature slowly decrease to 350 while they are baking.
After 10 minutes, rotate muffin tray to ensure even baking.
Bake for about 20-22 minutes total.

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Cranberry Salsa Ingredients

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12 oz Bag of Cranberries, defrosted and drained if frozen

1/2 C Cilantro Stems, finely chopped

4-5 Green Onions, roots and dark greens removed

1 Small Habanero or Fresno Chili, deseeded and minced

1 Lime, zested and juiced

1 tsp White Vinegar

1/4 C White Sugar

1 tsp Kosher Salt

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Directions

Step 1

Prep all ingredients (chopping cilantro stems, green onions, jalapeno peppers and zesting and juicing the lime)

Step 2

Combine all ingredients in a food processor, pulse to desired consistency. Refrigerate overnight and serve at room temperature.

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