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