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.

Per Serving: 108 Calories
1g Fat (11.1% calories from fat)
3g Protein
21g Carbohydrate
1g Dietary Fiber
trace Cholesterol
270mg Sodium