Orange-Cranberry-Rosemary Corn Muffins
1 cup cornmeal
½ cup flour
1 tsp baking powder
1 tsp salt
1/3 cup honey
1/3 cup melted butter
zest and juice from 1 navel orange
1 cup fresh cranberries, cut in half
1 tbsp chopped rosemary
Preheat oven to 325 and line 8-10 muffin wells with paper.
Beat wet ingredients together and whisk dry together.
fold cranberries and rosemary into wet ingredients, then fold wet into dry until just combined.
pour into tins and bake for 30 minutes or until inserted stick comes out clean.