Cranberry Cornmeal Muffins

By Hklbrries

Ingredients

• 1 egg
• 1/2 cup melted butter
• 1 1/3 cups buttermilk
• 1 tbsp grated lemon rind
• Juice from 1 lemon
• 2/3 cup cornmeal
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup frozen cranberries, thawed
• 1/3 cup slivered almonds
• Turbinado or granulated sugar

Preparation

Step 1

Preheat oven to 350 F. Coat muffin cups with cooking spray.

Combine egg, melted butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder and salt; add to egg mixture. Stir just until blended. Fold in cranberries.

Fill muffin cups 2/3 full. Sprinkle almonds and sugar on top. Bake 15 minutes.

Nutrition Information:
Per muffin
110 calories
5 g fat
20 mg cholesterol
2 g protein
16 g carbohydrates
1 g fiber
125 mg sodium