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Lemony Cranberry Cornmeal Muffins

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Lemony Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins recipe

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup unbleached all-purpose flour
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¾ cup cornmeal
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cup sugar
granulated
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2 teaspoons baking powder
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1 large egg whites
whipped
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¾ cup buttermilk
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¼ cup sour cream, non-fat
½ teaspoon lemon zest
grated
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1 cup cranberries
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml unbleached all-purpose flour
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177 ml cornmeal
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79 ml sugar
granulated
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1E+1 ml baking powder
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1 each egg whites
whipped
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177 ml buttermilk
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59 ml sour cream, non-fat
2.5 ml lemon zest
grated
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237 ml cranberries
chopped
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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 31210% 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?
 
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