Try this Cornmeal Cranberry And Yogurt Muffins - Bon Appetit recipe, or contribute your own.
Suggest a better descriptionPosition rack in center of oven and preheat to 400F. Line twelve 1/3-C muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside. Combine flour and next 5 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients; mix just until combined. Fold in cranbenies. Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out about 20 minutes. Transfer muffin tin to rack and cool. Bon Appetit/October/94 Scanned & edited by Di Pahl &
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Serving Size: 1 Muffin (151g) | ||
Recipe Makes: 12 | ||
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Calories: 651 | ||
Calories from Fat: 422 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 140.2mg | 43 % | |
Sodium 169.6mg | 6 % | |
Potassium 101.3mg | 3 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 55.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 651
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