*Cranberries may be fresh or frozen, thawed & well drained Combine the dry ingredients in a bowl. Combine the rest EXCEPT for the cranberries. Add liquid ingredients to the dry ones & stir just until moistened. Gently fold in cranberries. Fill sprayed muffin cups almost full. Bake at 375 for 20-25 minutes or until top springs back when lightly touched. Makes 10-12 muffins. Posted to JEWISH-FOOD digest by "leah perez"
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 49 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 33.8mg||10 %|
|Sodium 151.6mg||5 %|
|Potassium 43.8mg||1 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 47.3g|
|Protein 3.2g||5 %|
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Calories per serving: 250
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