Lemony Cranberry Cornmeal Muffins
Cranberry Cornmeal Muffins recipe
Yield
12 servingsPrep
15 minCook
20 minReady
40 minIngredients
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
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.
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