Fresh Cranberry Muffins

This low fat muffin recipe is versatile - you can substitute blueberries.

Servings: 12 muffins

• 1 cup fresh cranberries, chopped


• 1/2 cup powdered sugar


• 2 cups reduced-fat biscuit baking mix


• 1 cup skim milk


• 2 tablespoons sugar


• 1/4 cup egg substitute


• Cooking oil spray

Preheat oven to 400°F. Combine chopped cranberries and powdered sugar. Let stand for 5 minutes. Combine biscuit mix and remaining ingredients. Stir until moistened (will be lumpy). Stir in prepared cranberries. Pour in lightly oil sprayed muffin tins. Bake at 400°F for 20 minutes.