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Lemony Cranberry Cornmeal Muffins

Lemony Cranberry Cornmeal Muffins

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Submitted by tinapples

Cranberry Cornmeal Muffins recipe

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

¾ 177
CUP ML CORNMEAL
79
CUP ML SUGAR
granulated
2 1E+1
TEASPOONS ML BAKING POWDER
1 1
LARGE EACH EGG WHITES
whipped *
¾ 177
CUP ML BUTTERMILK
¼ 59
½ 2.5
TEASPOON ML LEMON ZEST
grated
1 237
CUP ML CRANBERRIES
chopped

Directions

Preheat oven to 350℉ (180℃).

Prepare 12 muffin pans with cooking spray and flour, set aside.

In a mixing bowl, combine flour, cornmeal, ⅓ cup sugar, and baking powder.

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

Use an ice cream scoop to fill muffin tins ⅔ full.

Bake for 20 minutes or until golden.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 312 10% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 65mg 3%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 8%
Calcium 12% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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