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Cranberry-Cornmeal Muffins

"A nice breakfast variation on corn muffins. Serve with butter or whipped honey."

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Prep Time: 15m

Cook Time: 20m

   

Servings: 12  

 
 
  • 5.0000

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

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

Preheat oven to 350ºF. Prepare a 12 hole muffin tin with cooking spray and flour.

Step 2

In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.

Step 3

In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.

Step 4

Combine flour mixture and egg mixture, stirring just until mixed.

Step 5

Fill muffin cups 2/3 full.

Step 6

Bake for 20 minutes or until golden.

Step 7

Serve warm.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

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 sharing a recipe We will enjoy again my friend. Made for Think Pink 2017.

 

Review by KATO BABY