Blue Corn Muffins with Cranberries
3/4 c Finely ground blue cornmeal
1 c Unbleached white flour
2 ts Baking powder
1 ts Baking soda
pn Salt
1 Egg
1 Egg white
3/4 Skim milk
1/3 c Canola oil
1/2 c Honey or maple syrup
3/4 c Cranberries
Preheat oven to 350. Stir together dry ingredients. In separate bowl, stir
together liquid ingredients. Mix liquid and dry ingredients until just combined;
batter will be lumpy. Stir in cranberries. Fill oiled muffin tin about 3/4 full
with batter. Bake until toothpick comes clean, about 18-20 min. Makes 10 muffins