Recipes - print - Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins - Recipe

A nice fall variation on corn muffins. Serve warm for breakfast, with butter or honey.
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  • 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.
Cook Time: 20 minutes
Servings: 12
-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