Cranberry corn muffins
12 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornbread; |
| ½ | cup | Unbleached a-p flour; |
| ½ | cup | Whole wheat flour; |
| 4 | teaspoons | Baking powder; |
| 1 | cup | Skim milk; |
| 1 | Egg; beaten | |
| 1 | cup | Skim milk; |
| ¼ | cup | Walnut oil; |
| 1 | cup | Fresh cranberries; |
Directions
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 (⅔ full). Bake 15 to 20 minutes, until golden-brown. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 23mg; CAR: 20g; PRO: 3g; SOD: 121mg; FAT: 6g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 10-28-94