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Cranberry Corn Muffins

chef.julissa's picture
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs), bleached
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Eggs 2
  Non fat plain yogurt 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon, melted
  Blackstrap molasses 4 Tablespoon
  Honey 2 Tablespoon
  Dried cranberries 1 Cup (16 tbs)
  Walnuts 1⁄3 Cup (5.33 tbs), chopped

1. Preheat the oven to 400°F

2. In a large mixing bowl, mix corn meal, all purpose flour, whole wheat flour, baking powder, salt and cinnamon well
3. In another such bowl, beat the eggs, add yogurt, molten butter, molasses and honet and mix them all well
4. Add dry ingredients to the wet ones and blend till the dry ingredients are just moist; add in cranberries and walnuts and blend them well too
5. Apply a coat of butter on muffin tins, fill each upto two thirds with batter and bake for twenty minutes until golden

6. Serve as appropriate

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2965 Calories from Fat 568

% Daily Value*

Total Fat 65 g99.7%

Saturated Fat 21.3 g106.6%

Trans Fat 0 g

Cholesterol 492 mg164%

Sodium 2322.9 mg96.8%

Total Carbohydrates 522 g173.9%

Dietary Fiber 33.2 g132.8%

Sugars 190.9 g

Protein 74 g148.3%

Vitamin A 31.4% Vitamin C 4.5%

Calcium 180.9% Iron 143.2%

*Based on a 2000 Calorie diet

Cranberry Corn Muffins Recipe