Cranberry Corn Muffin Recipe

(makes 14 muffins)
1 cup fresh or frozen cranberries
1 cup all purpose flour (or white whole wheat flour)
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/4 cup buttermilk
1/2 cup milk
1 large egg (beaten)

Preheat oven to 400F. Line muffin cups with paper liners. Coarsely chop cranberries in food processor or with a chef's knife.

Mix dry ingredients in large bowl and then add wet ingredients and cranberries. Mix until just combined. Fill muffin cups close to the top and bake until golden (about 20 minutes). Enjoy! Freeze some for the future.

For one muffin using lowfat milk: 123 calories, 1.1 g fat, 25.9 g carbohydrates, 3.1 g protein, 1.2 g fiber, 80 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes