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cranberry almond corn muffins

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Private Recipe by
George Jempty
CARROLLTON, TX

Based on http://www.childrenwithdiabetes.com/recipes/d_08_2b2.htm Substitutions for the nuts and/or dried fruit work well: for instance another combination is a small bag of pecan chips for the slivered almonds, and 1/2 cup raisins for the cranberries

yield 12 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For cranberry almond corn muffins

  • 1 c
    all purpose flour
  • 3/4 c
    yellow cornmeal
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1
    egg
  • 2/3 c
    applesauce, unsweetened
  • 2/3 c
    greek yogurt (non-fat)
  • 2 tsp
    orange zest
  • 2 1/4 oz
    almonds, slivered (small bag)
  • 3 oz
    dried cranberries (small bag)
  • 2/3 c
    whipped cream cheese
  • 2 Tbsp
    orange marmalade

How To Make cranberry almond corn muffins

  • 1
    Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, applesauce and non-fat greek yogurt; mix just until dry ingredients are moistened. Gently stir in orange zest, almonds and cranberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Optionally, combine cream cheese and orange marmalade in a food processor; serve with warm muffins.
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