Cranberry Corn Muffins
These easy cranberry corn muffins are made with whole cranberries and corn kernels. They're the perfect addition to your holiday meals!
Servings: 9 servings
Ingredients
- 1 cup white whole wheat flour
- 1 cup yellow cornmeal
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup fresh cranberries chopped
- 1/2 cup whole kernel canned corn drained
- 3/4 cup whole milk
- 1 egg
- 1 tablespoon melted butter
Instructions
- Preheat oven to 400 degrees and grease a muffin tin with baking spray.
- Combine the flours, sugar, baking soda, baking powder and salt in a large bowl.
- Whisk together the milk, egg and butter in a small bowl.
- Add the wet to the dry ingredients and mix together.
- Fold in the cranberries and corn until incorporated.
- Scoop the batter into the muffin tin and bake for 15 minutes.
- Remove from oven, let cool for 5 minutes before transferring to a cooling rack.
Nutrition
Serving: 1SERVING | Calories: 177kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 135mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg