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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.

Fresh Cranberries in Cranberry Cornmeal Muffins


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

Recipe Directions

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.

Recipe Note

Fat-Free Buttermilk: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.

Nutrition Information

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

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