cranberry almond corn muffins
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Based on http://www.childrenwithdiabetes.com/recipes/d_08_2b2.htm Substitutions for the nuts and/or dried fruit work well: for instance another combination is a small bag of pecan chips for the slivered almonds, and 1/2 cup raisins for the cranberries
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yield
12 serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For cranberry almond corn muffins
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1 call purpose flour
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3/4 cyellow cornmeal
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2 tspbaking powder
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1/2 tspbaking soda
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1/4 tspsalt
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1egg
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2/3 capplesauce, unsweetened
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2/3 cgreek yogurt (non-fat)
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2 tsporange zest
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2 1/4 ozalmonds, slivered (small bag)
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3 ozdried cranberries (small bag)
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2/3 cwhipped cream cheese
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2 Tbsporange marmalade
How To Make cranberry almond corn muffins
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1Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, applesauce and non-fat greek yogurt; mix just until dry ingredients are moistened. Gently stir in orange zest, almonds and cranberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Optionally, combine cream cheese and orange marmalade in a food processor; serve with warm muffins.
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