Cranberry Cornmeal Muffins
Low Calorie Recipe
Cranberry and cornmeal go so well together and these Cranberry Cornmeal Muffins are no exception! They are tender, moist and bursting with goodness.
1 cup unbleached flour
3/4 cup cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1 whipped egg white
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
Preheat oven to 350 degrees. Prepare 12 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.
Fat-Free Buttermilk: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.
Recipe makes 12 servings
Serving size: 1 muffin
Calories: 95; Fat: 0.4g; Protein: 2g; Carbohydrate: 22g; Cholesterol: 1mg; Sodium: 89mg
Calories from Fat: 4 percent