Cranberry Cornmeal Muffins

Ingredients

130 gr flour
90 gr cornmeal
65 gr granulated sugar
9 gr baking powder
1 egg whipped
180 ml buttermilk see note
60 ml fat-free sour cream
1 gr lemon peel
140 gr cranberries

Instructions

Preheat oven to 350. Prepare dozen muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, one third cup sugar, and baking powder. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins two third full. Bake for 20 minutes or until golden.

*Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to equal 0.75 cup; let stand 5 minutes.