Cornmeal-Cranberry And Yogurt Muffins(Makes 12) Recipe

Name: Cornmeal-Cranberry And Yogurt Muffins(Makes 12)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh or frozen cranberries; 1 c. all-purpose flour; 1 c. yellow cornmeal; 2/3 c. sugar; 1 Tbsp. baking powder; 1/2 tsp. baking soda; pinch of salt; 3/4 c. plain nonfat yogurt; 1/2 c. nonfat milk; 1/2 c. unsalted butter, melted and cooled; 1 large egg

Servings: persons

1 c. fresh or frozen cranberries
1 c. all-purpose flour
1 c. yellow cornmeal
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 c. plain nonfat yogurt
1/2 c. nonfat milk
1/2 c. unsalted butter, melted and cooled
1 large egg

1
Preheat oven to 400u00b0.
2
Line twelve muffin tins.
3
Coarsely chop cranberries in processor.
4
Set aside.
5
Combine flour and next 5 ingredients in large bowl.
6
Whisk yogurt, milk, butter and eggs in medium bowl to blend.
7
Add to dry ingredients; mix just until combined.
8
Fold in cranberries.
9
Divide batter equally among muffin cups.
10
Bake until golden and tester inserted into center comes out clean, about 20 minutes.
11
Transfer muffins to rack and cool.

724

kcal

Calories

Fat

103

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 11 ingredients. The key ingredients include: 1 c. fresh or frozen cranberries, 1 c. all-purpose flour, 1 c. yellow cornmeal, 2/3 c. sugar, and more.

Yes, Cornmeal-Cranberry And Yogurt Muffins(Makes 12) 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.

Cornmeal-Cranberry And Yogurt Muffins(Makes 12)

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