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Categories:Viewed: 43 - Published at: 2 years ago
Ingredients
- 1 3/4 c. reduced-fat baking mix (i.e. Bisquick)
- 1/2 c. sugar
- 1/2 c. skim milk
- 1/4 c. plain non-fat yogurt
- 2 egg whites
- 1 Tbsp. poppy seed
- 1 tsp. grated lemon peel
- 1/2 c. fresh or frozen cranberries, thawed
Method
- Line 12 medium muffin cups with paper baking cups, or grease bottoms.
- Stir all ingredients except cranberries together in a bowl until moistened.
- Stir in cranberries.
- Fill muffin cups 3/4 full.
- Bake at 400° until golden brown, 18 to 20 minutes. Immediately remove from pan.
- Makes 12 muffins.
