Cranberry Almond Muffins
Type: Desserts and Baked Goods
Cranberries are tart, almonds are crunchy, and these muffins are incredible.
Serves: 12 muffins
- 1 1/3 cups whole wheat pastry flour or unbleached flour
- 2/3 cup yellow cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 cup plus 2 tablespoons nonfat or low-fat buttermilk
- 1/4 cup reduced-fat margarine or light butter, melted
- 2 egg whites, lightly beaten
- 1 teaspoon almond extract
- 1/2 cup dried cranberries
- 1 tablespoon finely ground almonds
- 1 tablespoon sugar
- To make the topping, place the almonds and sugar in a small bowl, and stir to mix well. Set aside.
- Place the flour, cornmeal, sugar, and baking powder in a large bowl, and stir to mix well. Add the buttermilk, margarine, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle the topping over the batter, and bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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