Cranberry Corn Meal Muffins

A Massachusetts Tradition. Great for a light lunch or snack before your big turkey dinner.

1 1/2 cups flour
1 1/2 cups yellow corn meal
3 Tbs. Sugar
2 Tbs. Baking powder
1 tsp. Salt
3 eggs, lightly beaten
1 1/2 cups milk
1/3 cup oil
1/2 cup cooked smoked ham, finely chopped
1 Tbs. chopped chives
1 1/2 cups cranberries, rinsed and drained

Preheat oven to 425 degrees.  Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.  Beat the eggs into the milk and oil and add to dry ingredients.  Stir to moisten. Add the ham, chives, and cranberries and mix.  Spoon into well-greased muffin tins.  Bake 15-20 minutes, or until done. Serve warm.  Yield: 2 dozen.

Adapted from The New York Times Heritage Cookbook