Cranberry Corn Muffins

Shopping List:

• 1 box cornbread mix
• Additional ingredients listed on cornbread box (usually milk, oil and/or egg)
• 1 teaspoon ground ginger
• 1 cup fresh cranberries (or blueberries)
• Butter for greasing muffin tin

Cooking Directions:

1. With an adult’s help, pre-heat the oven to 350-degrees. Rub a pat of butter all over the cups of a muffin tin.

2. Make cornbread according to package directions. You’ll probably mix the wet ingredients together first (milk or oil or egg or all three, depending on what mix you buy).

3. Add the cornbread mix to the wet ingredients

4. Measure 1 teaspoon of ground ginger on top of the cornbread mix

5. Whisk the dry ingredients and the wet ingredients together.

6. Mix in the cranberries (or blueberries)

7. Pour ¼ cup of batter into each greased muffin pocket.

8. Put the muffin tin carefully in the pre-heated oven and set a timer for 16 minutes.

9. When the timer goes off, ask an adult to help you take the muffins out of the oven. Muffins are done when you can push a toothpick in the center and pull it out without any goopy wet batter sticking to it.

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