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Cranberry Cornmeal Muffins Recipe

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A nice fall variation on corn muffins. Serve warm for breakfast, with butter or honey.
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Servings:
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Ingredients
  • 1 cup unbleached all-purpose 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 grated lemon peel
  • 1 cup fresh cranberries, chopped
Directions
COOK
20 mins
  • Preheat oven to 350 degrees F.
  • Prepare a 12 muffin tin with cooking spray.
  • In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
  • In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
  • Combine flour mixture and egg mixture, stirring just until mixed.
  • Fill muffin cups 2/3 full.
  • Bake for 20 minutes or until golden.
  • Serve warm.
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