Cranberry Cornmeal Muffins
Description
These Cranberry Cornmeal Muffins offer a delightful balance of rustic texture and bright, fruity flavor. The coarse grind of the cornmeal provides a satisfying crunch, while the fresh cranberries burst with tartness that cuts through the sweetness of the batter. Enriched with buttermilk and a touch of lemon zest, these muffins are moist, tender, and aromatic. They are an excellent choice for a cozy weekend breakfast, a potluck contribution, or a snack paired with coffee. Simple to prepare with pantry staples, this recipe delivers homemade comfort in every bite, making it a reliable favorite for any season.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Grease 12 muffin tin cups with cooking spray or line with paper liners.
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In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
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In a separate medium bowl, combine the egg white, buttermilk, applesauce, and lemon zest.
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Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
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Fold in the chopped cranberries until evenly distributed.
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Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
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Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 494.3kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.8g4%
- Cholesterol 0.9mg1%
- Sodium 1604.5mg67%
- Total Carbohydrate 106.4g36%
- Dietary Fiber 5.0g20%
- Sugars 24.2g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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