Ingredients for Cornmeal Cranberry And Yogurt Muffins
- 1 cup fresh or frozen cranberries
- All Purpose Flour
- Yellow Cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Plain Nonfat Yogurt
- Nonfat Milk
- Unsalted Butter
- 1 large egg
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How to Make Cornmeal Cranberry And Yogurt Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- Coarsely chop 1 cup fresh or frozen cranberries in a food processor.
- Set aside the chopped cranberries.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup cornmeal, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a medium bowl, whisk together 1 cup plain yogurt, ¼ cup milk, ¼ cup melted unsalted butter, and 1 large egg until well combined.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
106g
Fat
50g
Carbs
19g
