Blue Corn Muffins with Cranberries
- 3/4 c Finely ground blue cornmeal
- 1 c Unbleached white flour
- 2 ts Baking powder
- 1 ts Baking soda
- pn Salt
- 1 Egg
- 1 Egg white
- 3/4 Skim milk
- 1/3 c Canola oil
- 1/2 c Honey or maple syrup
- 3/4 c Cranberries
Preheat oven to 350. Stir together dry ingredients. In separate bowl, stir
together liquid ingredients. Mix liquid and dry ingredients until just
combined; batter will be lumpy. Stir in cranberries. Fill oiled muffin tin
(I use a veg. spray) about 3/4 full with batter. Bake until toothpick comes
clean, about 18-20 min.
Makes 10 muffins (I got 11).
Per serving: 208 cal, 4g protein, 8g fat (!), 30g carbo, 17mg cholesterol,
211 mg sodium, 1g fiber.
Source: Vegetarian Times
~- Gina Pasquale Email: pasquale@lanl.gov
together liquid ingredients. Mix liquid and dry ingredients until just
combined; batter will be lumpy. Stir in cranberries. Fill oiled muffin tin
(I use a veg. spray) about 3/4 full with batter. Bake until toothpick comes
clean, about 18-20 min.
Makes 10 muffins (I got 11).
Per serving: 208 cal, 4g protein, 8g fat (!), 30g carbo, 17mg cholesterol,
211 mg sodium, 1g fiber.
Source: Vegetarian Times
~- Gina Pasquale Email: pasquale@lanl.gov
