Low Cholesterol Cranberry Muffins

Low Cholesterol Cranberry Muffins

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened
sugars, granulated

Directions:
Pre-heat oven to 400F.
Prepare muffin pan using liners or spray with non-stick spray.
In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
In a separate container, combine wet ingredients, stir then add to dry ingredients.
Stir together quickly.
Do not over mix.
Stir in dried cranberries.
Fill muffin cups 3/4 full.
( I like to use an ice cream scoop).
For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
Bake at 400F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
Cool on a wire rack.