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Buttermilk Cranberry Cornmeal Muffins

 
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Cranberry-Corn Muffins recipe

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

¾ cup all-purpose flour
½ cup whole-wheat flour
1 cup cornmeal
yellow
cup sugar
to taste
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
optional
cup buttermilk
cup orange juice
cup vegetable oil
1 each eggs
4 teaspoons orange zest
grated
1 cup cranberries
fresh, coarsely chopped

Directions

Preheat oven to 400℉ (200℃).

In a large bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt.

In a 2-cup measure or small bowl, combine the buttermilk, orange juice, oil, egg, and orange rind.

Add buttermilk mixture to the flour mixture, stirring the ingredients until they are just moist.

Stir in the cranberries.

Distribute the batter among 12 greased muffin cups.

Place the muffin tin in the hot oven, and bake the muffins for 20 to 25 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 52636% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 288mg 12%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 25%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 23%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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