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Blue Corn Muffins with Cranberries

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Recipe

 

Yield

1 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ cup cornmeal
blue, finely ground
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 pinch salt
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1 each eggs
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1 each egg whites
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¾ Skim milk
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cup canola oil
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½ cup honey
or maple syrup
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¾ cup cranberries
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Ingredients

Amount Measure Ingredient Features
177 ml cornmeal
blue, finely ground
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237 ml all-purpose flour
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1E+1 ml baking powder
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5 ml baking soda
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1 pinch salt
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1 each eggs
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1 each egg whites
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0.8 Skim milk
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79 ml canola oil
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118 ml honey
or maple syrup
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177 ml cranberries
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Directions

Preheat oven to 350℉ (180℃).

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 (veg. spray) about ¾ full with batter. Bake until toothpick comes clean, about 18 to 20 min.

Makes 10 muffins



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 591g (20.8 oz)
Amount per Serving
Calories 204536% from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 655mg 27%
Total Carbohydrate 106g 106%
Dietary Fiber 14g 57%
Sugars g
Protein 53g
Vitamin A 9% Vitamin C 20%
Calcium 24% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
 

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