Tag Archives: low-fat

Cranberry Corn Muffins



My sister, Beth, and I finally started our food blog yesterday. I had been looking at my friend, Caron’s, food blog, Vegan Monster, and it drove me to finally initiate my own. Beth and I had been talking about it for a long time, but we couldn’t come up with a name. The Fourth Broomstick comes from our love of the Harry Potter world where there is a pub called The Three Broomsticks. Our second name option was Elevensees, which any Lord of the Rings fan should recognize.

We have a few recipes and pictures backed up to share, but this morning I made cranberry corn muffins and the cloudy lighting coming in from the window was just perfect for taking pictures, so I think I’d like to post this recipe.

I loosely followed a recipe I found online for a low-fat cranberry corn muffin, but I added protein powder and used soy milk instead of skim milk. The recipe also called for fresh cranberries, but I traded half of that cup for a half cup of dried cranberries to add a little sweetness as the recipe doesn’t call for any sugar.

Cranberry Corn Muffins

1/2 cup cornmeal, yellow
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup vanilla protein powder
4 tsp baking powder
1 cup soy milk
1 egg
1/4 cup vegetable oil
1/2 cup dried cranberries
1/2 cup fresh cranberries

Preheat the oven to 400° F. Coast muffin pans for 12 muffins with non-stick cooking spray. In one bowl mix all flour, protein powder, and baking powder. In another bowl mix milk, egg, and oil. Stir wet ingredients into dry ingredients. Fold in cranberries. Spoon batter into muffin pans. Bake 15-20 minutes.

Verdict:
Caron (Vegan Monster) always has a review at the end, which I really like because not everyone is perfect and recipes doubly so. Reviews give the chance to explain what could have been better about the recipe. The cranberry corn muffins were too crunchy on the outside, but I baked them for 20 minutes. I think if I had either baked them for less time, or the oven had more steam, then they would have turned out softer. I also think the muffins would benefit from being sweeter or heartier. I think next time I’ll add sugar or honey. Or another egg.