Cornmeal, Cranberry and Yogurt Muffins Recipe

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Cornmeal, Cranberry and Yogurt Muffins
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Ingredients:

Directions:

  1. Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
  2. Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
  3. Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.37 Kcal (1609 kJ)
Calories from fat 154.6 Kcal
% Daily Value*
Total Fat 17.18g 26%
Cholesterol 73.56mg 25%
Sodium 164.58mg 7%
Potassium 438.76mg 9%
Total Carbs 50.55g 17%
Sugars 15.98g 64%
Dietary Fiber 3.02g 12%
Protein 8.55g 17%
Vitamin C 2.4mg 4%
Vitamin A 0.2mg 6%
Iron 1.2mg 7%
Calcium 181mg 18%
Amount Per 100 g
Calories 251.11 Kcal (1051 kJ)
Calories from fat 101 Kcal
% Daily Value*
Total Fat 11.22g 26%
Cholesterol 48.06mg 25%
Sodium 107.52mg 7%
Potassium 286.65mg 9%
Total Carbs 33.03g 17%
Sugars 10.44g 64%
Dietary Fiber 1.97g 12%
Protein 5.59g 17%
Vitamin C 1.6mg 4%
Vitamin A 0.1mg 6%
Iron 0.8mg 7%
Calcium 118.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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