Cranberry Corn Muffins

• 1-1/4 cups Flour

• 3/4 cup Corn meal

• 3/4 cup Sugar

• 2 tsp Baking powder

• 1/2 tsp Salt

• 1 cup Milk

• 1/4 cup Vegetable oil

• 1 or 2 Egg whites

• 1 cup Chopped cranberries If using forzen cranberries, make sure they are partially thawed

Preheat oven to 400 degrees. Grease bottoms only 16 medium muffin cups or line with paper baking cups. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Fold in coarsely chopped cranberries. Fill prepared muffin cups 3/4 full.

Bake 20-25 minutes or until light golden brown.