Description
These Healthy Cranberry Orange Cornmeal Muffins are a delightful combination of tangy cranberries, sweet orange zest, and the hearty texture of cornmeal. Made with whole wheat flour, low-fat buttermilk, and non-fat Greek yogurt, they are a nutritious and satisfying treat perfect for breakfast or a snack!
Ingredients
1 cup + 1 tablespoon cornmeal
1 cup whole wheat pastry flour
¼ cup granulated sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk, well-shaken
¼ cup non-fat plain Greek yogurt
1 tablespoon olive oil
1 cup fresh cranberries, chopped
Instructions
- Preheat your oven to 400°F and coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together 1 cup of cornmeal, whole wheat flour, sugar, orange zest, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, Greek yogurt, and olive oil.
- Stir the wet ingredients into the dry ingredients just until combined.
- In a small bowl, toss the chopped cranberries with 1 tablespoon of cornmeal. This will help prevent the berries from sinking to the bottom of the muffins.
- Gently fold the cranberries into the muffin batter.
- Using a ¼ cup measure, divide the batter evenly among the muffin cups.
- Bake for about 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 10 minutes before removing them and cooling completely on a wire rack.
- Serve immediately or store in an airtight container.
Notes
- Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs and a plant-based yogurt to make these muffins vegan-friendly.
- Sweetener Swap: You can substitute the granulated sugar with maple syrup, coconut sugar, or stevia, depending on your preference.
- Add Nuts: Add chopped nuts like walnuts or almonds to the batter for some added crunch.
- Dried Cranberries: If fresh cranberries aren’t available, you can use dried cranberries, but soak them in warm water for 10 minutes to rehydrate before adding them to the batter.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg
