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Cook Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:12Yield:1 dozen muffinsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:12Yield:1 dozen muffins
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:1 dozen muffins
Yield:
1 dozen muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup plus 2 tablespoons sugar, divided¾cupnonfat plain yogurt⅓cupcanola oil1large egg3 teaspoons freshly grated lemon zest, divided2tablespoonslemon juice1teaspoonvanilla extract1 1/2 cups white whole-wheat flour (see Note)½cupcornmeal, preferably medium or fine stone-ground2teaspoonsbaking powder1teaspoonbaking soda¼teaspoonsalt1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1/2 cup plus 2 tablespoons sugar, divided
¾cupnonfat plain yogurt
⅓cupcanola oil
1large egg
3 teaspoons freshly grated lemon zest, divided
2tablespoonslemon juice
1teaspoonvanilla extract
1 1/2 cups white whole-wheat flour (see Note)
½cupcornmeal, preferably medium or fine stone-ground
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)
Directions
Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
Tips
Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
Equipment: Muffin tin with 12 (1/2-cup) cups
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Originally appeared: EatingWell Magazine, January/February 2011
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Nutrition Facts(per serving)186Calories7gFat29gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
