Cranberry-Cornmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice breakfast variation on corn muffins. Serve with butter or whipped honey. Ingredients:
1 cup unbleached flour |
3/4 cup cornmeal |
1/3 cup granulated sugar |
2 teaspoons baking powder |
1 egg white, beaten |
3/4 cup buttermilk |
1/4 cup low-fat sour cream |
1/2 teaspoon lemon peel, grated |
1 cup fresh cranberries, chopped |
Directions:
1. Preheat oven to 350ºF.
2. Prepare a 12 muffin tin with cooking spray and flour.
3. In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
4. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
5. Combine flour mixture and egg mixture, stirring just until mixed.
6. Fill muffin cups 2/3 full.
7. Bake for 20 minutes or until golden.
8. Serve warm.
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