So here is the first installment in my muffin quest. It also happens to be free of refined sugar, since my hubby and I are currently on a sugar fast.
CRANBERRY POPPY SEED MUFFINS
1 1/2 cups flour
1 cup yellow cornmeal
1 Tablespoon baking powder
3/4 teaspoon ground cinnamon
1 large egg
6 Tablespoons pure maple syrup
1 1/4 cups milk
1/4 cup melted butter
2 Tablespoons poppy seeds
1 1/2 cups fresh or frozen cranberries
Crumb topping: Mix together 4 Tblsp. flour, 4 Tblsp. pure maple sugar, 2 Tblsp. coconut sugar, 3 Tblsp. old-fashioned oats, and 4 Tblsp. softened butter
Preheat the oven to 400º and line 12 muffin cups with foil liners or parchment liners. Sift the flour, cornmeal, baking powder and cinnamon into a large bowl (or leave them in the sifter and sift directly into the wet ingredients). In a second bowl, whisk together the egg, maple syrup, milk, and melted butter until well blended. Whisk in the poppy seeds. Add the sifted dry ingredients to the bowl and whisk until just blended. Stir in the cranberries.
Divide the batter among the lined muffin cups and top each one with an even amount of the Crumb Topping. Bake for 22 minutes. Cool the muffins in the pan on a rack for a few minutes before removing the muffins to the rack to cool completely.
All in all, I was quite pleased with these muffins. I brought them along to our Christmas Club meeting and they were enjoyed!