Cranberry Cornmeal Muffins

Ingredients:
1 cup unbleached flour
3/4 cup cornmeal
1/3 cup granulated sugar
2 teaspoon baking powder
1 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 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.

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

Makes 12 servings.

Nutritional information per serving:
Calories: 95
Fat: 0.4g
Calories from fat: 4%
Protein: 2g
Carbohydrate: 22g
Cholesterol: 1mg
Sodium: 89mg