Cranberry Almond Muffins Recipe
Don't be mean to your self by missing out on this cranberry almond muffins recipe. Don't think much before including cranberry almond muffins in your diet if you are following a low fat diet. If you have a lot of fruits on hand then cranberry almond muffins is the recipe you should opt for. It is most popularly enjoyed as a snack. Yes it is highly recommended, you must try this cranberry almond muffins recipe.
Ingredients
1 1/4 cups whole wheat flour
1/2 cup whole grain cornmeal
1/2 cup sugar
1 tablespoon baking powder
1 cup plus 2 tablespoons nonfat buttermilk
2 egg whites
1 teaspoon almond extract
1 cup fresh or frozen cranberries (do not thaw), coarsely chopped
TOPPING
1 tablespoon finely ground almonds
1 teaspoon sugar
Directions
1. To make the topping, combine the almonds and sugar in a small bowl. Set aside.
2. In a large bowl, combine the flour, cornmeal, sugar, and baking powder, and stir to mix well. Add the buttermilk, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter, and bake at 350 °F for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
2. In a large bowl, combine the flour, cornmeal, sugar, and baking powder, and stir to mix well. Add the buttermilk, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter, and bake at 350 °F for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
