| | Directions |
- Preheat oven to 350 degrees F.
- Prepare a 12 muffin tin with cooking spray.
- In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
- In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
- Combine flour mixture and egg mixture, stirring just until mixed.
- Fill muffin cups 2/3 full.
- Bake for 20 minutes or until golden.
- Serve warm.
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Cook Time: 20 minutes
Servings: 12
|  | | Ingredients | | - | | 1 cup unbleached all-purpose flour |
| - | | 3/4 cup cornmeal |
| - | | 1/3 cup granulated sugar |
| - | | 2 teaspoons baking powder |
| - | | 1 egg white, beaten |
| - | | 3/4 cup buttermilk |
| - | | 1/4 cup low-fat sour cream |
| - | | 1/2 teaspoon grated lemon peel |
| - | | 1 cup fresh cranberries, chopped |
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