Cranberry-Poppy Seed Muffins - cooking recipe

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

Preparation

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\u00b0 until golden brown, 18 to 20 minutes. Immediately remove from pan.
Makes 12 muffins.