Ingredients

The following ingredients have 12 Servings
  • 1 cup + 1 tablespoon cornmeal
  • 1 cup whole wheat pastry flour
  • 1/4 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)
  • 1/4 cup non-fat plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 cup fresh cranberries (chopped)

Instruction

  • Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
  • In a large bowl, whisk together the 1 cup cornmeal, whole wheat flour, sugar, orange zest, baking powder, baking soda and salt.
  • In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.
  • Stir the buttermilk mixture into the cornmeal mixture just until combined.
  • In a small bowl, toss the berries with 1 tablespoon cornmeal. Stir the cranberries into the muffin batter.
  • Using a ¼ cup measure, divide the batter evenly between the muffin tins.
  • Bake until a toothpick inserted in the middle of a muffin comes out clean, about 12 minutes.
  • Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.