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Cranberry Corn Muffins

1 c Yellow cornbread;
1/2 c Unbleached a-p flour;
1/2 c Whole wheat flour;
4 ts Baking powder;
1 c Skim milk;
1 Egg; beaten
1 c Skim milk;
1/4 c Walnut oil;
1 c Fresh cranberries;

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with non-stick cooking spray. In a medium-size bowl, combine cornmeal, flours and baking powder. In another bowl, mix milk, egg and oil; stir into dry ingredients. Fold in cranberries. Spoon batter into muffin cups (2/3 full). Bake 15 to 20 minutes, until golden-brown.

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