Healthy Cranberry Orange Cornmeal Muffins
Great for breakfast or healthy snacking!
Servings: 12 Muffins
Calories: 125kcal
Ingredients
- 1 cup + 1 tablespoon cornmeal
- 1 cup whole wheat pastry flour
- ¼ 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
- ¼ 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 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.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
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
