Low-Fat Cranberry Muffins - cooking recipe

Ingredients

1 3/4 c. reduced-fat baking mix
1/2 c. sugar
1/2 c. skim milk
1/4 c. plain nonfat yogurt
1 Tbsp. poppy seed
2 egg whites or 1/4 c. egg substitute
1 tsp. grated lemon peel
1/2 c. fresh or frozen cranberries, thawed

Preparation

Heat oven to 400\u00b0. Grease 12 muffin cups. Stir together all ingredients, except cranberries, until moistened. Stir in cranberries. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes or until golden brown. Remove from pan immediately. Makes 12 muffins.