Ingredients
-
1
-
3/4
-
1/3
-
2
-
1
-
3/4
-
1/4
-
1/2
-
1
-
-
-
-
-
-
Directions
Cranberry-Cornmeal Muffins, A nice breakfast variation on corn muffins Serve with butter or whipped honey , I made these to put into the freezer for mornings during the week, of course I had to try some These were easy to make and the texture of the cornmeal will be a change from other muffins These muffins are too sweet and will be liked by my family Thank you!, 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]
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Prepare a 12 Muffin Tin With Cooking Spray and Flour. |
|
3
Done
|
in a Mixing Bowl, Combine Flour, Cornmeal, Sugar, and Baking Powder. |
|
4
Done
|
in Another Mixing Bowl, Combine Egg White, Buttermilk, Sour Cream, Lemon Peel, and Cranberries. |
|
5
Done
|
Combine Flour Mixture and Egg Mixture, Stirring Just Until Mixed. |
|
6
Done
|
Fill Muffin Cups 2/3 Full. |
|
7
Done
|
Bake For 20 Minutes or Until Golden. |
|
8
Done
|
Serve Warm. |
