Cranberry cornmeal muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached flour |
| ¾ | cup | Cornmeal |
| ⅓ | cup | Granulated sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | Egg white -- whipped | |
| ¾ | cup | Buttermilk* -- at room |
| Temperature | ||
| ¼ | cup | Applesauce -- at room |
| Temperature | ||
| ½ | teaspoon | Lemon peel -- grated |
| 1 | cup | Cranberries -- chopped |
Directions
Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine flour, cornmeal, ⅓ cup sugar, baking powder, and salt. In another mixing bowl, combine egg white, buttermilk, applesauce, and lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins ⅔ full. Bake for 20 minutes or until golden.
Recipe By : Better Homes And Gardens Farmer's Market Cookbook