Cranberry Walnut Corn Muffins

I have been LOVING these!  They are a healthier version of a corn muffin, with only about 1 teaspoon of added sugar per muffin.  They are also low-fat, thanks to the addition of plain yogurt to replace some of the oil.  Great for a quick breakfast on the run or as a snack!

1-3/4 cups yellow cornmeal (I like Bob’s Red Mill course grind)

3/4 cup all-purpose flour

1-1/4 tsp. baking soda

1/2 tsp. salt

1-1/2 cups (12oz.) fat free plain Greek yogurt

1 egg

1/4 cup canola oil

1/4 cup honey

1/2 cup dried cranberries

1/4 cup chopped walnuts

1.  In a large bowl, combine the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and walnuts.  Coat muffin cups with cooking spray or insert cup liners.  Fill three-fourths full with batter.  Batter will fill 15 muffin cups.

2.  Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from the pans to wire racks.

Per muffin (makes 15):  150 calories, 5g fat, 174mg sodium, 23g carbohydrate, 1g added sugar, 2g fiber, 3g protein


2 responses to “Cranberry Walnut Corn Muffins

  1. Yum! I altered the recipe to make gluten free by substituting the all purpose flour with Pamelas baking flour (gluten-free) and decreasing the baking soda to 3/4 tsp. Turned out yummy!

    • kimthedietitian

      Thanks for the substitutions! I’m sure that will make it more appealing for all of the gluten-free eaters out there.

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