email this page
Ingredients
Cooking spray
1 egg
1/2 cup (1 stick) butter, melted
1 1/3 cups buttermilk
1 tablespoon grated lemon rind
Juice from 1 lemon
2/3 cup cornmeal
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen cranberries, thawed
1/3 cup slivered almonds
Turbinado or granulated sugar
Instructions
1 egg
1/2 cup (1 stick) butter, melted
1 1/3 cups buttermilk
1 tablespoon grated lemon rind
Juice from 1 lemon
2/3 cup cornmeal
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen cranberries, thawed
1/3 cup slivered almonds
Turbinado or granulated sugar
1. Preheat oven to 350F. Coat muffin cups with cooking spray.
2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture. Stir just until blended. Fold in cranberries.
3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 muffins.
Note: If you use mini-muffin tins as in our photo, the yield will be 36 to 48 muffins.
Nutritional Information
2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture. Stir just until blended. Fold in cranberries.
3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 muffins.
Note: If you use mini-muffin tins as in our photo, the yield will be 36 to 48 muffins.
Per muffin: 110 calories, 5g fat, 20mg chol., 2g prot., 16g carbs., 1g fiber, 125mg sodium.
