Cranberry cornmeal muffins

 
                         Cranberry Cornmeal Muffins
 
 Recipe By     : Better Homes And Gardens Farmer's Market Cookbook
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Breads                           Muffins
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             flour, unbleached
      3/4  c             cornmeal
      1/3  c             granulated sugar
    2      tsps          baking powder
    1                    egg white -- whipped
      3/4  c             buttermilk -- * see note
      1/4  c             fat-free sour cream
      1/2  tsp           lemon peel -- grated
    1      c             cranberries -- chopped
 
 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.
 
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 Per serving: 108 Calories; 0g Fat (3% calories from fat); 3g Protein; 23g 
 Carbohydrate; 1mg Cholesterol; 88mg Sodium
 
 NOTES :