Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins
Mark Boughton
  • Yield: pieces
  • Prep: 20 mins
  • Cook: 15 mins

If you use mini-muffin tins, the yield will be 36 to 48 muffins.


Cooking spray
1 egg
1/2cup (1 stick) butter, melted
1 1/3cups buttermilk
1tablespoon grated lemon rind
Juice from 1 lemon
2/3cup cornmeal
2cups all-purpose flour
3/4cup sugar
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1cup frozen cranberries, thawed
1/3cup slivered almonds
Turbinado or granulated sugar


  1. Preheat oven to 350F. Coat muffin cups with cooking spray.
  2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture.  Stir just until blended. Fold in cranberries.
  3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.

Nutritional Info *per serving

  • Glycemic Load 4.28
  • Calories 130
  • Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 20mg
  • Sodium 160mg
  • Potassium 65mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 7g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 8%
  • Calcium 4%
  • Iron 4%