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

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