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Cranberry Cornmeal MuffinsIngredients:1 cup unbleached flour 3/4 cup cornmeal 1/3 cup granulated sugar 2 teaspoon baking powder One egg white, whipped 3/4 cup fat-free buttermilk* (see note) 1/4 cup fat-free sour cream 1/2 teaspoon lemon peel - grated 1 cup cranberries - chopped Directions: Preheat oven to 350-degrees. Prepare muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3-cup sugar, and baking powder. In another mixing bowl, combine egg white, buttermilk, sour cream, and lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden. Note: *Fat-Free Buttermilk: Combine 2-teaspoons vinegar with enough milk to equal 3/4-cup; let stand five minutes. Recipe makes 12 servings. Nutrition information per serving: Calories: 94 Total Fat: <1g Carbohydrates: 22g Protein: 2g Cholesterol: 1mg Sodium: 89mg Percent Calories from Fat: 4-percent Courtesy of FitnessandFreebies.com Back to Previous Page
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