Cranberry-Cornmeal Muffins
Recipe: #11531
December 14, 2013
Categories: Breads, Cranberry, Brunch, Christmas, Potluck, 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."
Original is 12 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
2 Reviews
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