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Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 494.3
Dietary: Vegetarian
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
  • 1 cup Unbleached flour
  • 3/4 cup Cornmeal
  • 1/3 cup Granulated sugar
  • 2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 Egg White -- whipped
  • 3/4 cup Buttermilk* -- at room
  • 1/4 cup Applesauce -- at room temperature
  • 1/2 teaspoon Lemon peel, grated
  • 1 cup Cranberries, chopped
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Grease 12 muffin tin cups with cooking spray or line with paper liners.
  3. 3
    In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  4. 4
    In a separate medium bowl, combine the egg white, buttermilk, applesauce, and lemon zest.
  5. 5
    Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  6. 6
    Fold in the chopped cranberries until evenly distributed.
  7. 7
    Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. 8
    Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
  9. 9
    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.

Keywords: breakfast, brunch, cornmeal, cranberry, muffins, baking, buttermilk, lemon, vegetarian, easy, fruity, healthy, snack, homemade, quick
Read it online: https://www.chefs-mate.com/recipe/cranberry-cornmeal-muffins/