Gluten-Free Cranberry-Orange-Pecan Cornbread Muffins

anediblemosaic.com · About 1½ to 2 dozen muffins

Against 250 cornbread recipes

Less cornmeal share than 96% of recipes and less buttermilk than 92%.

How it compares

Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.

Less cornmeal share than 96% of recipes: 30% of the flour weight against the typical recipe's 53%.
Less buttermilk than 92% of recipes: 66% of the flour weight against the typical recipe's 93%.
More sugar than 93% of recipes: 54% of the flour weight against the typical recipe's 21%, about 2.5 times as much.
Less leavening than 82% of recipes: 2.7% of the flour weight against the typical recipe's 4.1%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups (320 g) gluten-free all-purpose flour mix320 g
1 cup (140 g) fine-grind cornmeal (I used Arrowhead Mills)140 g
2½ teaspoons baking powder≈ 12 g
¾ teaspoon salt≈ 4.5 g
⅛ teaspoon baking soda≈ 0.8 g
½ cup (60 g) dried cranberries60 g
½ cup (60 g) toasted pecans, chopped60 g
8 tablespoons (115 g) unsalted butter, at room temperature115 g
1¼ cups (250 g) sugar250 g
3 large eggs≈ 150 g
1¼ cups (300 ml) milk (I used almond milk, but you can use whatever you like)≈ 305 g
¼ cup (60 ml) orange juice (preferably fresh-squeezed)≈ 59 g
1 tablespoon pure vanilla extract≈ 13 g
2 teaspoons orange zest≈ 4 g

flour 460 gbatter 1493 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.