WW Core Cranberry Corn Muffins

1 cup oat bran
3/4 cup yellow cornmeal
1/2 cup splenda
2 tsp baking powder
1/2 teaspoon mace
1/4 cup egg substitute
1/4 cup fat free sour cream
3/4 cup fat free yogurt
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup cranberries; coarsely chopped

Preheat oven to 350 F.
Spray muffin tins with cooking spray. (I use nonstick, silicone muffin
cups, but I still give them a squirt of cooking spray because it
gives them a little crust.

Combine the oat bran, cornmeal, Splenda, baking powder, and mace in a
medium bowl.
Combine the egg substitute, sour cream, yogurt, lemon zest, and
extracts in another bowl.
Stir the wet ingredients into the dry ingredients.
Gently stir in the cranberries.

Fill each muffin cup 3/4 full.

Bake 20-22 minutes or until golden.

Makes 14 muffins.


Cranberry Corn Muffins - #2 of 2

breads, desserts

1 cup yellow cornmeal
3/4 cup splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon mace
1 pinch salt
1 can (15 oz) cannellini beans; rinsed & drained
1/2 cup fat free cottage cheese
2 large eggs; or egg beaters
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cranberries; coarsely chopped

I wanted to come up with a cranberry muffin to serve to my family at
Thanksgiving. I made two different versions, both delicious. Make
your choice based on the ingredients you have at hand.

Preheat oven to 400 deg. F.

Spray muffin tins with cooking spray.
(I use nonstick, silicone muffin cups, but I still give them a squirt
of cooking spray because it gives them a little crust.

Mix together the cornmeal, Splenda, baking powder, baking soda, mace
and salt in a medium bowl; set aside.

Puree the beans and cottage cheese in a food processor or blender,
scraping the sides frequently, until smooth, about 3 minutes.
Add the eggs, zest and extracts and pulse until smooth.
Pour into the cornmeal mixture and stir lightly to blend.
Fold in the cranberries.

Spoon into the muffin cups, filling them 3/4 full.
Bake until a toothpick inserted in the center of a muffin comes out
clean, 20-22 minutes.
Cool completely on a rack.

16 muffins