Lemon Cranberry Corn Muffins #MuffinMonday

Made with whole wheat flour combined with cornmeal, moistened with non-fat yogurt replacing some of the oil, and sweetened with dried cranberries which cuts down on the sugar, these muffins are not only a delicious breakfast or snack they are a great way to stick with your 2024 goal of eating healthier.

Welcome to the first 2024 Muffin Monday......

On the last Monda of each month, Stacy of Food Lust People Love invites us to join her in sharing Muffin Recipes.  Muffins are the perfect food in my humble opinion.  They are quick and easy to make, they can be sweet or savory, eaten for breakfast or as a side to lunch or dinner.  They make great snacks and are portable so I can grab one as I'm heading out the door for a hike or to run errands.  What's not to love?

#MuffinMonday is a group of muffin-loving bakers who get together once a month to bake muffins. You can see all our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Let's take a look at the Muffins being shared today.........

• Banana Crumb Muffins from Jolene's Recipe Journal
• Blueberry Banana Muffins (Small Batch) from Food Lust People Love
• Lemon Cranberry Corn Muffins from A Day in the Life on the Farm
• Matcha Chocolate Chip Muffins from Passion Kneaded
• Orange and Strawberry Whole Wheat Muffins from Karen's Kitchen Stories
• Sourdough Banana Carrot Muffins from Zesty South Indian Kitchen

This recipe is perfect for those, like me, who wish to start 2024 off a little healthier.  You can replace the dried cranberries with chopped fresh cranberries to lighten them a little more if you would like.  

Breads, Muffins, Breakfast, Cornmeal, Cranberries, Snacks

Breakfast

American

Yield: 12 Muffins

Author: Wendy Klik

Lemon Cranberry Corn Muffins

Made with whole wheat flour combined with cornmeal, moistened with non-fat yogurt replacing some of the oil, and sweetened with dried cranberries which cuts down on the sugar, these muffins make a delicious breakfast or snack.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 c. sugar + more for sprinkling
• 3/4 c. nonfat plain Greek yogurt
• 1/3 c. canola oil
• 1 egg
• zest and juice of 1 lemon
• 1 t. vanilla
• 1 1/2 c. white whole wheat flour
• 1/2 c. cornmeal
• 2 t. baking powder
• 1 t. baking soda
• pinch of salt
• 1/2 c. dried cranberries

Instructions

1. Whisk together the 1/2 c. sugar, yogurt, egg, lemon zest and juice, and vanilla. Set aside.
2. Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
3. Form a well in the flour mixture and pour the yogurt mixture into the well. Mix just until combined.
4. Stir in the cranberries and divide between 12 muffin cups that have been coated with baking spray. Sprinkle with a bit of sugar and bake in a preheated 400* oven for about 20 minutes until a skewer inserted removes cleanly.

Notes

Adapted from a recipe found at Eating Well.

Nutrition Facts

Calories

192.86

Fat (grams)

7.35 g

Sat. Fat (grams)

0.65 g

Carbs (grams)

28.72 g

Fiber (grams)

2.4 g

Net carbs

26.32 g

Sugar (grams)

12.61 g

Protein (grams)

4.42 g

Sodium (milligrams)

199.74 mg

Cholesterol (grams)

14.27 mg

Similar Recipes

Double Corn Muffins

Lemon Muffins

Banana Cranberry Muffins

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