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.