Recipe Name Cranberry pecan cornmeal muffins Submitted by wildcat Recipe Description The cranberries add a little sweetness and the pecans a little crunch. I lowered the fat a little by adding an extra egg and eliminating 1/4c of canola oil. Quantity 12 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 3/4 cup corn meal 3/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups yogurt, Chobani lowfat 2 large eggs 1/4 cup honey 1/4 cup cranberries, dried, juice-sweetened 1/4 cup, chopped pecans Steps Sequence Step 1 In large mixing bowl, combine the cornmeal, flour , baking soda and salt. In another bowl, combine the yogurt, eggs, and honey. Stir into dry ingredients just until moistened. Fold in cranberies and pecans. Coat muffin tins with cooking spray. Fill 3/4 full with batter 2 Bake at 375 for 18-20 min or until a toothpick inserte near the center comes out clean. Cool for 5 min before removing from pan. Serve warm