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Add a photoServings: 12
Ingredients
- 1 c. Fresh or possibly frzn cranberries
- 1 c. All purpose flour
- 1 c. Yellow cornmeal
- 2/3 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Baking soda Healthy pinch of salt
- 3/4 c. Plain nonfat yogurt
- 1/2 c. Nonfat lowfat milk
- 1/2 c. (1 stick) unsalted butter, melted, cooled
- 1 lrg Egg
Directions
- Position rack in center of oven and preheat to 400'F. Line twelve 1/3-C muffin c. with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 5 ingredients in large bowl. Whisk yogurt, lowfat milk, butter and egg in medium bowl to blend. Add in to dry ingredients; mix just till combined. Mix in cranbenies. Divide batter equally among muffin c.. Bake till golden brown and tester inserted into center of muffins comes out about 20 min. Transfer muffin tin to rack and cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 78 | 35% |
| Total Fat 8.94g | 11% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 387mg | 16% |
| Potassium 87mg | 2% |
| Total Carbs 31.9g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.98g | 9% |
| Protein 3.54g | 6% |
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