Anonymous Fri Oct 07 16:39:22 2005

1 c Yellow cornbread;

1/2 c Unbleached a-p flour;

1/2 c Whole wheat flour;

4 ts Baking powder;

1 c Skim milk;

1 Egg; beaten

1 c Skim milk;

1/4 c Walnut oil;

1 c Fresh cranberries;

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with non-stick cooking spray. In a

medium-size bowl, combine cornmeal, flours and baking powder. In another bowl, mix

milk, egg and oil; stir into dry ingredients. Fold in cranberries. Spoon batter into muffin cups

(2/3 full). Bake 15 to 20 minutes, until golden-brown. Food Exchanges per serving: 1

STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 23mg; CAR: 20g; PRO:

3g; SOD: 121mg; FAT: 6g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to

you and yours via Nancy O\'Brion and her Meal-Master.