Cranberry Cornmeal Muffins

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.
Email Recipe
Print Recipe
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.