Yield:

12 Sweet ones

Ingredients:

 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-stick
cooking 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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