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Lemony Cranberry Cornmeal Muffins

 
Lemony Cranberry Cornmeal Muffins
26

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

1 cup unbleached all-purpose flour
¾ cup cornmeal
cup sugar
granulated
2 teaspoons baking powder
1 each egg whites
whipped
*
¾ cup buttermilk
¼ cup sour cream, non-fat
½ teaspoon lemon zest
grated
1 cup 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

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 31210% of calories 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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