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Ingredients
US|METRIC
18 SERVINGS
- 1 3/4 cups flour
- 1 1/2 cups cornmeal (yellow)
- 3 Tbsp. sugar
- 2 Tbsp. baking powder
- 1 tsp. salt
- 3 eggs (slightly beaten)
- 1 1/2 cups milk
- 1/3 cup vegetable oil
- 1 1/2 cups fresh cranberries
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Directions
- Combine all ingredients in large bowl, blend well. Add eggs, milk and oil; stir to make a smooth batter; fold in cranberries. Fill well-greased muffin pan cups 2/3 full. Bake in a hot oven (425 degrees F.) for 15-20 minutes or until well browned; remove from pans. Serve warm or at room temperature.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium340mg14% |
Potassium115mg3% |
Protein4g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A2% |
Vitamin C2% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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