Sweet Corn Muffins with Mixed Berries

At Thanksgiving I made a traditional cheese cake with a cranberry-orange topping. Fast forward a month later and I still have half a bag of frozen cranberries left.  I thought, mmmmm...muffins....Then I saw a leftover bag of corn meal and I thought, mmmmm.....corn bread....So I tossed them all together and came up with some delicious treats.

1 1/2 Cups all-purpose flour
3/4 Cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
2/3 cup low-fat sour cream or low-fat plain yogurt
1/4 cup melted butter
3 tablespoon fat-free milk (I used almond milk)
1 large egg, lightly beaten
1/2 Cup frozen cranberries and/or blueberries, thawed

Preheat the oven to 375 and line a muffin tin with cute seasonal cupcake papers (or regular ones, whatever.)

1. Whisk together flour, sugar, baking powder and salt in a large bowl. Set aside.
2. In another bowl, whisk together sour cream (or yogurt), butter, milk and egg.
3. Make a little well in the middle of the dry ingredients and add the liquid, whisking constantly until moist and just combined.  The batter will be stiff so bring your elbow grease!
4. Fold in berries.
5. Use a spoon to drop batter into cups. Don't worry, it will spread out and rise a little when they bake.
6. Bake for 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.

Serve warm from the oven with a dollop of Cool Whip or for breakfast with a cup of tea!