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

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: Times ~- Gina Pasquale Email: pasquale@lanl.gov