Cornmeal-Cranberry And Yogurt Muffins(Makes 12) - cooking recipe

Ingredients

1 c. fresh or frozen cranberries
1 c. all-purpose flour
1 c. yellow cornmeal
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 c. plain nonfat yogurt
1/2 c. nonfat milk
1/2 c. unsalted butter, melted and cooled
1 large egg

Preparation

Preheat oven to 400\u00b0.
Line twelve muffin tins.
Coarsely chop cranberries in processor.
Set aside.
Combine flour and next 5 ingredients in large bowl.
Whisk yogurt, milk, butter and eggs in medium bowl to blend.
Add to dry ingredients; mix just until combined.
Fold in cranberries.
Divide batter equally among muffin cups.
Bake until golden and tester inserted into center comes out clean, about 20 minutes.
Transfer muffins to rack and cool.