Cranberry Corn Muffins
1 (8.5 ounce) package Jiffy corn muffin mix
1/3 cup milk
1/4 cup dried cranberries
Preheat oven to 400 degrees. In small bowl, combine muffin mix, egg and milk. Mix until just blended. Fold in cranberries. In greased muffin tin, fill cups to 2/3 full. Bake 10 to 12 minutes. Makes 6 servings.
Recipe can be found on page 215 in MY KIND OF COOKING COOKBOOK.
I love this muffin! The sweet and tart cranberries are a nice addition to the savory corn muffin. Not only are the cranberries delicious, but they are full of antioxidants, vitamin C, and fiber. You can serve this muffin for breakfast, lunch, dinner, or as a tasty snack.
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