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Cranberry Cornmeal Muffins
12 servings
Ingredients
1 cup unbleached flour
¾ cup cornmeal
1/3 cup granulated sugar
2 tsp. baking powder
1egg white - whipped
¾ cup Fat-Free Buttermilk - * see note
¼ cup fat-free sour cream
½ tsp. lemon peel - grated
1cup cranberries - chopped
Instructions
Preheat oven to 350. 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.
95 Calories; less than one gram Fat (4% calories from fat); 2g Protein; 22g Carbohydrate; 1mg Cholesterol; 89mg Sodium
Notes: Fat-Free Buttermilk: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.
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