|15 ounces||Package lowfat blueberry muffin mix|
|½ cup||Fresh or frozen cranberries, coarsely chopped|
|2 eaches||Egg whites|
MAKES: 1 DOZEN
Heat oven to 400~. Line 12 muffin cups with papaer baking cups or spray with nonstick cooking spray. Drain berries from cooking mix; rinse and set aside. In medium bowl, combine muffin mix and cranberries. Add water and egg whites; stir just until moistened.
Fold in blueberries. Divide batter among muffin cups. Combine sugar and cinnamon, sprinkle over muffins. Bake 15-20 minutes until light golden brown and tests done. Cool 5 minutes; remove from pan. Serve warm. Per muffin: 110 cal., 2g pro., 25g carb., 1g fiber, 1g fat, 150 mg sod., 1 mg chol., 150mg sodium, 35mg potassium, 1 starch, ½ fruit exchanges. Source: Fast and Healthy Nov/Dec 92 Carolyn shaw's Collection 11-5-94
Submitted By CAROLYN SHAW On 11-07-94
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