Blue Corn Muffins With Cranberries Recipe Recipe

Name: Blue Corn Muffins With Cranberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. Finely grnd blue cornmeal; 1 c. Unbleached white flour; 2 tsp Baking pwdr; 1 tsp Baking soda pn Salt; 1 x Egg; 1 x Egg white; 3/4 x Skim lowfat milk; 1/3 c. Canola oil; 1/2 c. Honey or possibly maple syrup; 3/4 c. Cranberries

Servings: persons

3/4 c. Finely grnd blue cornmeal
1 c. Unbleached white flour
2 tsp Baking pwdr
1 tsp Baking soda pn Salt
1 x Egg
1 x Egg white
3/4 x Skim lowfat milk
1/3 c. Canola oil
1/2 c. Honey or possibly maple syrup
3/4 c. Cranberries

1
Preheat oven to 350.
2
Stir together dry ingredients.
3
In separate bowl, stir together liquid ingredients.
4
Mix liquid and dry ingredients till just combined; batter will be lumpy.
5
Stir in cranberries.
6
Fill oiled muffin tin
7
(I use a veg.
8
spray) about 3/4 full with batter.
9
Bake till toothpick comes clean, about 18-20 minutes.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. Finely grnd blue cornmeal, 1 c. Unbleached white flour, 2 tsp Baking pwdr, 1 tsp Baking soda pn Salt, and more.

Yes, Blue Corn Muffins With Cranberries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Corn Muffins With Cranberries Recipe

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