Recipe of the Month - May 2011

Cranberry Walnut Corn Muffins


WAC Fun Food Fact

These muffins are low in fat, due to the substitution of plain yogurt for some of the oil.  Heart healthy walnuts and dried cranberries add a nutritious punch.  While the honey adds a nice sweet flavor, there is only the equivalent of one teaspoon of added sugar per muffin Ė not at all bad compared with most muffins! 

These make a great quick breakfast on the go.  I have also enjoyed them as a light dessert, warmed and sliced horizontally, with a small scoop of light ice cream and chopped walnuts on the side.  Enjoy!

  • 1 3/4 cups yellow cornmeal (I like Bobís Red Mill course grind)
  • 3/4 cups all purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups (12oz.) fat free plain Greek yogurt
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts


1. In a large bowl, combine the cornmeal, flour, baking soda, and salt. 
2. In another bowl, combine the yogurt, egg, oil and honey.

3. Stir into dry ingredients just until moistened. 

4. Fold in cranberries and walnuts.

5. Coat muffin cups with cooking spray or insert cup liners.  Fill three-fourths full with batter.  Batter will fill 15 muffin cups.

6. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.

7. Cool for 5 minutes before removing from the pans to wire racks.

Nutritional Information:

Serves:  Makes 15 muffins  

Serving Size:  1 muffin

Per Muffin: 150 calories, 5g fat, 174mg sodium, 23g carbohydrate, 1g added sugar, 2g fiber, 3g protein