Healthy Cranberry Orange Cornmeal Muffins
Looking to add a burst of freshness to your morning routine? These cranberry and orange zest muffins are the perfect solution. The combination of tangy cranberries and zesty orange will have your taste buds dancing with delight. Plus, the fluffy texture and wholesome ingredients make these muffins a satisfying and nutritious choice for breakfast or snack time. Give this recipe a try and get ready to fall in love with every delicious bite!
— Constant Cookbook
Ingredients
- 1 cup + 1 tbsp cornmeal
- 1 cup whole wheat pastry flour
- ¼ granulated sugar
- 2 tsp grated orange zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup low-fat buttermilk, well-shaken
- ¼ cup non-fat plain Greek yogurt
- 1 tbsp olive oil
- 1 cup fresh cranberries, chopped
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the 1 cup cornmeal, whole wheat flour, sugar, orange zest, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.
- Stir the buttermilk mixture into the cornmeal mixture just until combined.
- In a small bowl, toss the berries with 1 tablespoon cornmeal. Stir the cranberries into the muffin batter.
- Using a ¼ cup measure, divide the batter evenly between the muffin tins.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, about 12 minutes.
- Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.
Cook Time
12M
Prep Time
PT13M
Yield
Makes 12 muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 125 kcal
- Carbohydrate Content: 20 g
- Protein Content: 5 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 28 mg
- Sodium Content: 320 mg
- Fiber Content: 3 g
- Sugar Content: 2 g
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