Cranberry-Cornmeal Muffins

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


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

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related

Daily Inspiration

We thoroughly enjoyed these cranberry cornmeal muffins. They are more dense than regular muffins, but they have a nice texture and a tangy flavor derived from the buttermilk and of course the cranberries. Enjoyed them with our dinner tonight - they make a nice presentation.

(31 Oct 2018)

KATO BABY

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:
(10 Oct 2017)