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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry Muffins

Source: National Pork Board

Warm muffins made with fresh cranberries.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	150.2

Total Carbs	22.3 g

Dietary Fiber	1.4 g

Sugars	4.1 g

Total Fat	5.4 g

Saturated Fat	0.9 g

Unsaturated Fat	3.0 g

Potassium	221.8 mg

Protein	3.9 g

Sodium	157.0 mg

Dietary Exchanges 5.4 Fat, 0.1 Fruits, 0.2 Meat, 0.1 Milk, 0.1 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.75
1 3/4 cup white all purpose flour 1.5
1 1/2 cup yellow cornmeal 3.0
3 tbsp sugar 2.0
2 tbsp low sodium baking powder 1.0
1 tsp salt 3.0
3 each eggs 1.5
1 1/2 cup fat free milk 0.3333
0.3333 cup vegetable oil 1.5
1 1/2 cup fresh cranberries

Directions

Preheat oven to 425 degrees F.
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.
Bake for 15-20 minutes or until well browned. Serve warm or at room temperature.