Yield:
12 Sweet onesIngredients:
1 | c | cornbread; yellow |
1/2 | c | wheat flour, flour; unbleached all purpose |
1/2 | c | wheat flour, flour; whole wheat |
4 | ts | baking powder |
1 | c | milk, nonfat milk; skimmed |
1 | egg; beaten | |
1/4 | c | oil; walnut |
1 | c | cranberries; fresh |
Preparation for Low Fat and Healthy Cranberry corn muffins Recipe:
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with non-stickcooking spray. In a medium-size bowl, combine cornmeal, flours and
baking powder. In another bowl, mix milk, egg and oil; stir into dry
ingredients. Fold in cranberries. Spoon batter into muffin cups (2/3
full). Bake 15 to 20 minutes, until golden-brown.
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