Lemony Cranberry Cornmeal Muffins
Cranberry Cornmeal Muffins recipe
Yield
12 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| ¾ | cup |
cornmeal
|
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | large |
egg whites
whipped |
*
|
| ¾ | cup |
buttermilk
|
|
| ¼ | cup |
sour cream, non-fat
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | cup |
cranberries
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
cornmeal
|
|
| 79 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 1 | each |
egg whites
whipped |
*
|
| 177 | ml |
buttermilk
|
|
| 59 | ml |
sour cream, non-fat
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 237 | 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.
