Blue Corn Muffins with Cranberries

Ingredients for Blue Corn Muffins with Cranberries

3/4 c Finely ground blue cornmeal

1 c Unbleached white flour

2 ts Baking powder

1 ts Baking soda

pn Salt 1 Egg

1 Egg white

3/4 Skim milk

1/3 c Canola oil

1/2 c Honey or maple syrup

3/4 c Cranberries

Cooking Instructions for Blue Corn Muffins with Cranberries

Preheat oven to 350. Stir together dry ingredients. In separate bowl, stir together liquid ingredients. Mix liquid and dry ingredients until just combined; batter will be lumpy. Stir in cranberries. Fill oiled muffin tin (I use a veg. spray) about 3/4 full with batter. Bake until toothpick comes clean, about 18-20 min. Makes 10 muffins (I got 11). Per serving: 208 cal, 4g protein, 8g fat (!), 30g carbo, 17mg cholesterol, 211mg sodium, 1g fiber.
Source: Vegetarian Times ~- Gina Pasquale Email: pasquale@lanl.gov