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Cranberry: Cranberry Cornmeal Muffins

Source of Recipe

BH&G Farmer's Market Cookbook


List of Ingredients

1 cup unbleached flour
3/4 cup cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1 egg white -- whipped
3/4 cup Fat-Free Buttermilk -- * see note
1/4 cup fat-free sour cream
1/2 teaspoon lemon peel -- grated
1 cup cranberries -- chopped


Recipe

Preheat oven to 350ºF. 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. * NOTES : Notes: Fat-Free Buttermilk: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.