Print Recipe

Healthy Cranberry Orange Cornmeal Muffins

Great for breakfast or healthy snacking!
Prep Time13 mins
Cook Time12 mins
Total Time25 mins
Course: Breads, Breakfast, Snacks
Cuisine: American
Keyword: Whole Wheat Recipe
Servings: 12 Muffins
Calories: 125kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 cup + 1 tablespoon cornmeal
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk well-shaken
  • 1/4 cup non-fat plain Greek yogurt
  • 1 tablespoon 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 ΒΌ 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.

Notes

Weight Watchers Points: 3 (Points+), 2 (Old Points)

Nutrition

Serving: 1Muffin | Calories: 125kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 320mg | Potassium: 163mg | Fiber: 3g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 1mg