Healthy Cranberry Corn Mini Muffins + More Mini-Muffin-Pan Recipes
Seasonal doesn't just mean pumpkin! Corn muffins have serious autumnal flair, and studding them with dried cranberries makes them just that much more fun. We'll be nibbling on these through the end of the year, thankyouverymuch…
1/12 of recipe (2 muffins): 116 calories, 1g total fat (<0.5g sat. fat), 177mg sodium, 27g carbs, 2g fiber, 6.5g sugars, 5g protein
Cook: 15 minutes
1 1/2 cups old-fashioned oats
3/4 cup frozen sweet corn kernels, thawed
3/4 cup yellow cornmeal
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 cup fat-free vanilla Greek yogurt
1/3 cup + 1 tbsp. unsweetened vanilla almond milk, divided
1/3 cup natural no-calorie sweetener that measures cup-for-cup like sugar
2 1/4 tsp. baking powder
2 tsp. vanilla extract
1/4 tsp. salt
1/3 cup sweetened dried cranberries, chopped
1 tbsp. + 1/8 tsp. orange zest, divided
3 tbsp. powdered sugar
Preheat oven to 375ºF. Line a 24-cup mini muffin pan with foil baking cups, or spray it with nonstick spray.
In a blender, pulse oats to the consistency of coarse flour. Reserve 1 tbsp. milk for drizzle. Add all remaining ingredients except cranberries, orange zest, and powdered sugar. Blend until just smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
Gently stir in cranberries and 1 tbsp. orange zest. Transfer to the pan, and smooth out the tops. (Cups will be full.) Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes.
In a small bowl, combine powdered sugar with remaining 1 tbsp. milk and 1/8 tsp. orange zest. Mix well. Drizzle over muffins.
MAKES 12 SERVINGS
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