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Cranberry Corn Muffins

Serves: 5
Total Calories: 389
Yield: 12 muffins

Ingredients

LIQUID INGREDIENTS
1/2 cup nondairy milk
1/2 cup water
1/4 cup liquid sweetener
3 tablespoons canola oil
DRY INGREDIENTS
1 cup unbleached flour
1 cup cornmeal
1/4 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups washed cranberries

Directions:

Preheat the oven to 350°F.

In a mixing bowl, combine the liquid ingredients, and mix well.

Sift the dry ingredients into the liquid ingredients. Stir gently until all the liquid is absorbed.

Mix the cranberries into the muffin batter. Fill lightly oiled muffin tins about ²?? full, and bake for 15-18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 389
Calories from Fat: 81

This Cranberry Corn Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.


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