Created by: Mikekey
Created on December 14, 2013
Categories: Breads, Dairy, Fruit, Cranberry, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Fall/Autumn, Potluck, Winter, Oven Bake, Low Fat, Vegetarian, Processed Cheese, Quick Breads, Flour, Muffins, Kosher Dairy (more)
"A nice breakfast variation on corn muffins. Serve with butter or whipped honey."
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Prep Time: 15mPT15M
Cook Time: 20mPT20M
Excellent muffins Mike. I made six with cranberry and six plain. They were awesome, so much flavor. I loved the ones with the cranberry, the tart pop was excellent. I used the leftovers for my turkey stuffing the next day. Thanks so much for.... Read more
- 1 cup all-purpose flour (unbleached)
- 3/4 cup cornmeal
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg white (beaten)
- 3/4 cup buttermilk
- 1/4 cup low-fat sour cream
- 1/2 teaspoon grated lemon peel
- 1 cup cranberries, chopped (fresh)
What You Will Need
No special items needed.
Preheat oven to 350ºF. Prepare a 12 hole muffin tin with cooking spray and flour.
In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
Combine flour mixture and egg mixture, stirring just until mixed.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until golden.
- Serving Size: 1 (55.1 g)
- Calories 109.9
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.4 mg
- Sodium - 83.1 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 1.3 g
- Sugars - 6.7 g
- Protein - 2.6 g
- Calcium - 83.7 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg