- Yields: 16 to 18 muffins
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free
- Each muffin
- 140 cal
- 3g fat (0.51g sat)
- 25mg chol
- 110mg sodium
- 26g carb
- 2g fiber
- 3g protein
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 1/2 cups roughly chopped fresh cranberries
- 2/3 cup plain or honey yogurt
- 2/3 cup whole milk
- 2 eggs, lightly beaten
- 2 tablespoons lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
Directions
Preheat oven to 375° F. Line a 12-cup muffin tin with paper liners.
Whisk together flour, cornmeal, sugars, baking powder and salt in a large bowl. In a separate bowl, toss cranberries with 2 teaspoons of the flour mixture to coat; set aside.
Whisk together yogurt, milk, eggs, lemon juice, zest and vanilla in a bowl. Add yogurt mixture to remaining flour mixture, beating until just combined (be careful not to over mix!). Gently fold in cranberries. Divide batter evenly between the prepared muffin tin. Sprinkle with almonds.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Special notes:
Substitute orange juice and zest for the lemon, if desired.
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