Ingredients
- 1 egg whipped (white)
- 3/4 c buttermilk see note
- 1 c cranberries (chopped)
- 1 c flour
- 3/4 c cornmeal
- 3/8 c granulated sugar
- 1/4 c fat-free sour cream
- 2 tsps baking powder
- 1/2 tsp lemon peel (grated)
Preheat oven to 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 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 2/3 full. Bake for 20 minutes or until golden.
*Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.
