Cranberry-Cornmeal Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

A nice breakfast variation on corn muffins. Serve with butter or whipped honey.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Prepare a 12 muffin tin with cooking spray and flour.
  3. In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
  4. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
  5. Combine flour mixture and egg mixture, stirring just until mixed.
  6. Fill muffin cups 2/3 full.
  7. Bake for 20 minutes or until golden.
  8. Serve warm.
Most Helpful

5 5

Great tasting muffins, what with the combo of the berries, buttermilk & lemon! Being the lemon lover that I am, I did use a nicely rounded measure of the lemon zest! Definitely worth making again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

5 5

Awesome Awesome. I love a good corn muffin and the added cranberries in this recipe brings them up another notch in my opinion. What a lovely addition.
Made for recipetag in KK's forum~

5 5

I love the tartness of the cranberries in this recipe. It gives them a great sweet/tart balance. I froze most of them to heat for weekday breakfasts, I'll let you know how the reheat!