Anita's Tried & True Heart Healthy Recipes

Cranberry Cornmeal Muffins Cranberry Cornmeal Muffins

Adapted from Better Homes & Gardens, Farmer's Market Cookbook
12 servings

1 c unbleached flour 3/4 c low-fat buttermilk 
3/4 c cornmeal 1/4 c fat-free sour cream 
1/3 c granulated sugar 1/2 tsp lemon peel, grated 
2 tsps baking powder 1 c fresh cranberries, chopped 
1/4 c egg whites, slightly beaten  
Preheat oven to 350. Prepare 12 standard muffin cups 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 whites, buttermilk, sour cream, and lemon peel, and cranberries. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
Nutritional Analysis per serving (12 servings total)
Calories 108   %CFF 5 %
Total Fat 0.5 g   Saturated Fat 0.0 mg
Protein 3 g   Cholesterol 1 g
Carbohydrates 18 g   Sodium 116 mg
Sugars 7 g   Fiber 1 g
2.0 WW Points
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Rated by 3 users (3.3)

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