In the interest of cleaning out the freezer in preparation for a great defrosting effort, I have been eating stored food. I have eaten buffalo pot roast, Moroccan vegetable stew, barley-stuffed cabbage rolls, pork and plantain stew…and did I mention buffalo pot roast? Sometimes I add more vegetables when I defrost the goodies – but I haven’t been making many new dishes.
Whilst pawing through the freezer door to see if there was viable food there (any sentence that begins with whilst means that one has procrastinated altogether too long in carrying out the task), I came upon yet another bag of frozen cranberries. I have been craving cornbread for some reason, and I combined my craving with the cranberries and came up with these muffins, which are a combination of several recipes.
Cranberry Corn Muffins
¼ cup egg substitute
¼ cup melted butter
¼ cup applesauce
1½ cups low fat buttermilk
1 Tablespoon grated lemon zest
Juice from one lemon
2/3 cup cornmeal
2 cups all-purpose flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
1 cup frozen cranberries, thawed
Turbinado or granulated sugar
Preheat oven to 350. Coat muffin cups with cooking spray.
Whisk together egg substitute, melted butter, applesauce, buttermilk, lemon zest and lemon juice in a large bowl. In another bowl, stir together cornmeal, flour, sugar, baking soda and salt. Add to egg mixture, stirring only until blended. Fold in cranberries.
Fill the prepared muffin cups 2/3 full and sprinkle tops with sugar. Bake 15-20 minutes, depending on the size of muffin, or until muffins are golden and a wood pick inserted in them comes out dry.
This makes 24 large muffins, or about 40-48 mini-muffins. Large muffins have about 3 grams of fat each, mini-muffins have about 1.5 grams of fat each.
I made mini muffins because they were cute.
The Perpetual Feast 
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