BLUEBERRY CRANBERRY MUFFINS
Makes 12 servings
Equals one 5 A Day serving
Ingredients
3 1/2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
2 eggs, beaten
4 cups fresh or frozen blueberries, unthawed if frozen
4 Tbsp sugar
8 oz dried cranberries
Line 24 muffin cups with paper liners and set aside.
Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended
Make a well in dry ingredients and pour the liquid ingredients into the well all at once.
Stir until just moistened.
In a medium bowl, combine 4 Tbsp. sugar and blueberries and toss to coat with sugar.
Stir gently into batter just until blueberries are distributed.
Spoon batter into muffin cups, filling 3/4 full.
Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack.
Store tightly covered at room temperature. 24 muffins.
Nutritional Analysis: Fat 7g, Calories From Fat 18%, Protein 6g, Carbohydrates 63g, Fiber 3g, Cholesterol 34mg, Sodium 113mg.
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