Cranberry Cornmeal Muffins

Adapted from

  • 1 c unbleached flour
  • 3/4 c cornmeal
  • 1/3 c granulated sugar
  • 2 tsps baking powder
  • 1/4 c egg whites, slightly beaten
  • 3/4 c low-fat buttermilk
  • 1/4 c fat-free sour cream
  • 1/2 tsp lemon peel, grated
  • 1 c 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.
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Posted: 8/25/1997
Muffins & Cupcakes
Rated by 3 users (3.33)
WW Points* : 2.00
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 108
Calories from Fat 5 (5%)
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 116mg 5%
Potassium 29mg 10%
Total Carbohydrate18g 6%
Dietary Fiber 1g 4%
Sugars 7g
Protein 3g 4%
* 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.