Blue Corn Muffins with Cranberries
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
blue, finely ground |
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| ¾ | Skim |
milk
|
*
|
| ⅓ | cup |
canola oil
|
|
| ½ | cup |
honey
or maple syrup |
|
| ¾ | cup |
cranberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
blue, finely ground |
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 0.8 | Skim |
milk
|
*
|
| 79 | ml |
canola oil
|
|
| 118 | ml |
honey
or maple syrup |
|
| 177 | ml |
cranberries
|
|
Directions
Preheat oven to 350℉ (180℃).
Stir together dry ingredients. In separate bowl, stir together liquid ingredients.
Mix liquid and dry ingredients until just combined; batter will be lumpy.
Stir in cranberries. Fill oiled muffin tin (veg. spray) about ¾ full with batter. Bake until toothpick comes clean, about 18 to 20 min.
Makes 10 muffins
