Recipe: Blue Corn Muffins with Cranberries

BLUE CORN MUFFINS WITH CRANBERRIES

3/4 cup finely ground blue cornmeal
1 cup unbleached white flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
1 egg plus 1 egg white
3/4 fat free milk
1/3 cup canola oil
1/2 cup honey or maple syrup
3/4 cup cranberries

Preheat oven to 350 degrees F.

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 greased muffin pan cups about 3/4 full with batter.

Bake until toothpick comes clean, about 18-20 minutes.

Makes 10 muffins
Adapted from source: Vegetarian Times magazine, 1994