| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
12 |
Muffins |
INGREDIENTS
| 1 |
c |
Fresh or frozen cranberries |
| 1 |
c |
All purpose flour |
| 1 |
c |
Yellow cornmeal |
| 2/3 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
|
|
Pinch of salt |
| 3/4 |
c |
Plain nonfat yogurt |
| 1/2 |
c |
Nonfat milk |
| 1/2 |
c |
(1 stick) unsalted butter, melted, cooled |
| 1 |
lg |
Egg |
INSTRUCTIONS
Position rack in center of oven and preheat to 400'F. Line twelve
1/3-C muffin cups with paper liners. Coarsely chop cranberries in
processor. Set aside.
Combine flour and next 5 ingredients in large bowl. Whisk yogurt,
milk, butter and egg in medium bowl to blend. Add to dry ingredients;
mix just until combined. Fold in cranbenies. Divide batter equally
among muffin cups. Bake until golden and tester inserted into center
of muffins comes out about 20 minutes. Transfer muffin tin to rack
and cool.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
Posted to MM-Recipes Digest by BobbieB1@aol.com on Sep 5, 1999
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