I haven’t posted a recipe in a while, so here’s one I made this past weekend for the Massachusetts State Muffin (corn). It’s enhanced by the Massachusetts State Fruit (cranberries), and sweetened by that most New England of sweeteners, maple syrup. If I were to put any more New England in it, I’d have to add clams—but don’t worry, I won’t.

This is a modified version of a maple cornbread recipe from the The King Arthur Flour Baker’s Companion.

Preheat oven to 400 °F.

In a mixing bowl, combine:

1 cup all-purpose flour
1 cup yellow cornmeal
1 TBS baking powder
1/2 tsp salt

In a separate bowl, mix together:
1 cup milk
1/4 cup pure maple syrup (not a blended pancake syrup)
1/4 cup neutral vegetable oil (like canola) or melted butter
2 large eggs

Combine the dry ingredients with the wet until just moistened.

Mix in:

1 1/2 cups fresh or frozen cranberries, halved

Pour into a greased or lined 12-muffin tray. Bake for 20 minutes.

Note: This is a minimally sweet batter, since I’m of the belief that there should be a difference between muffins and cupcakes. These muffins let the tartness of the cranberries come through. If, however, you are of the “muffins are just an excuse to eat cupcakes for breakfast” philosophy, or want to temper the tartness of the cranberries, add 1/4 to 1/2 cup sugar to the dry ingredients.

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