Photography: Randy Mayor; Styling: Melanie J. Clarke
1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/3 cup fat-free buttermilk
1/4 cup part-skim ricotta cheese
2/3 cup dried cranberries, coarsely chopped
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.
Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Very good muffin. I followed the recipe as written. The cornmeal added a nice texture and heartiness. I was expecting more of a cake than cornmuffin texture. I baked the muffins in a dark pan which resulted in a slight dryness, so next time I will reduce the cooking time by about 3-4 minutes. I will definately make these again
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