Cranberry Cornmeal Muffins

Name: Cranberry Cornmeal Muffins
Yield: 12 servings
Ingredients: 1 cup unbleached flour; 3/4 cup cornmeal; 1/3 cup granulated sugar; 2 tsps baking powder; 1/4 cup egg whites, slightly beaten; 3/4 cup low-fat buttermilk; 1/4 cup light sour cream; 1/2 tsp lemon peel, grated; 1 cup fresh cranberries, chopped

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

1 cup unbleached flour
3/4 cup cornmeal
1/3 cup granulated sugar
2 tsps baking powder
1/4 cup egg whites, slightly beaten
3/4 cup low-fat buttermilk
1/4 cup light sour cream
1/2 tsp lemon peel, grated
1 cup fresh cranberries, chopped

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.

Posted: 8/25/1997

Muffins & Cupcakes

Rated by 3 users (3.33)

WW Points^* : 8.82

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 477 Calories from Fat 5 (1%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 150mg	6%
Potassium 0mg	0%
Total Carbohydrate103g	34%
Dietary Fiber 9g	36%
Sugars 7g
Protein 15g	36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.