Zutaten für Cranberry Cornmeal Muffins
- Unbleached Flour
- 1 cup cornmeal
- Granulated Sugar
- 2 teaspoons baking powder
- 1 large egg white
- 1 cup buttermilk
- Low Fat Sour Cream
- 1 tablespoon lemon zest
- Fresh Cranberries
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Zubereitung von Cranberry Cornmeal Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, and 2 teaspoons baking powder.
- In a separate bowl, whisk together 1 large egg white, 1 cup buttermilk, ½ cup sour cream, 1 tablespoon lemon zest, and 1 cup fresh or frozen cranberries.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with butter or whipped honey.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
2g
Carbs
7g
