Low Fat Cranberry Poppy-Seed Muffins |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This recipe is from my low fat Bisquick cookbook. Ingredients:
1 3/4 cups bisquick reduced-fat baking mix |
1/2 cup sugar |
1/2 cup milk |
1/4 cup plain fat-free yogurt |
2 egg whites or 1/4 cup cholesterol-free fat-free liquid egg product |
1 tablespoon poppy seed |
1 teaspoon grated fresh lemon rind, of |
1/2 cup frozen cranberries (thawed) or 1/2 cup fresh cranberries |
Directions:
1. Heat oven to 400°F
2. Line 12 muffin cups with liners or grease the bottom.
3. Stir all ingredients except cranberries just till moist.
4. Stir in cranberries.
5. Fill tins 3/4 full.
6. bake 18-20 minutes till golden brown.
7. Immediately remove from pan.
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