Lemony Cranberry Cornmeal Muffins
![Lemony Cranberry Cornmeal Muffins](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc5MDcsInB1ciI6ImJsb2JfaWQifX0=--b016d12fd544ea9c2983a13085c79e91faf6ed06/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_5a9599f59b0b4d431b9b.jpg)
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.