Cranberry Muffins
3/4 cup flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1/2 cup plain fat-free yogurt
1/4 cup maple syrup
2 tsp vanilla
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup fat-free pasteurized egg substitute
1 1/2 cup whole cranberries
Combine flours, cornmeal, baking powder and salt in large bowl. In another bowl, whisk yogurt egg substitute, sugar, syrup, oil and vanilla until smooth. Stir both mixtures until blended. Stir in cranberries.
Spoon into cubs and bake at 400F for 20 minutes. Cool for 5 minutes. Remove from tin and cool completely.
