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Ingredients
| cranberries (whole): 1 cup |
| all-purpose flour (unsifted): 1 cup |
| cornmeal: 1 cup |
| granulated sugar: 2/3 cup |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1 dash |
| nonfat plain yogurt: 3/4 cup |
| nonfat milk: 1/2 cup |
| unsalted butter: 1/2 cup (melted and cooled) |
| eggs: 1 (large) |
Cornmeal, Cranberry and Yogurt Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.