Source: National Pork Board

Warm muffins made with fresh cranberries.

Servings

1.75 cup white all purpose flour
1.5 cup yellow cornmeal
3 tbsp sugar
2 tbsp low sodium baking powder
1 tsp salt
3 eggs , slightly beaten
1.5 cup fat free milk
0.33 cup vegetable oil
1.5 cup fresh cranberries

1 Preheat oven to 425 degrees F.
2 Combine all ingredients in large bowl, blend well. Add eggs, milk and oil; stir to make a smooth batter; fold in cranberries. Fill well-greased muffin pan cups 2/3 full.
3 Bake for 15-20 minutes or until well browned. Serve warm or at room temperature.