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CRANBERRY MUFFINS

Serves 18

1 3/4 cup flour
1 1/2 cups yellow cornmeal
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
3 eggs, slightly beaten
1 1/2 cups milk
1/3 cup vegetable oil
1 1/2 cups cranberries
 

Cooking Directions
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 in a hot oven (425 degrees F.) for 15-20 minutes or until well browned; remove from pans.

Serve warm or at room temperature.

Serving Suggestions
As part of a brunch buffet or served along side Pork and Wilted Spinach Salad, these muffins celebrate cranberries anytime.


Nutrition Facts
Calories 157 calories; Protein 4 grams; Fat 6 grams; Sodium 313 milligrams; Cholesterol 37 milligrams; Saturated Fat 1 grams; Carbohydrates 23 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com