vrijdag 22 november 2013

Cranberry Corn Muffins (Kopie)

•1 cup unbleached flour
•3/4 cup cornmeal
•1/3 cup sugar
•2 tsp baking powder
•1 egg white, whipped
•1/4 cup fat-free sour cream
•1/2 tsp lemon zest
•1 cup chopped cranberries


•2 tsp vinegar
•enough skim milk to equal 3/4 cup

Preheat oven to 350 F. Mix vinegar and milk, let stand 5 minutes. Combine dry ingredients in one bowl, wet ingredients in another. Add milk mixture and cranberries to wet ingredients, blend well. Combine wet and dry ingredients. Spray or line muffin tin, fill each cup 2/3 full. Bake 20 minutes or until golden.

Makes 12 muffins.

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