1 c flour, unbleached
3/4 c cornmeal
1/3 c granulated sugar
2 tsps baking powder
1 egg white — whipped
3/4 c buttermilk — * see note
1/4 c fat-free sour cream
1/2 tsp lemon peel — grated
1 c cranberries — chopped
Preheat oven to 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 cup sugar, and baking powder. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden.
*Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes.