Cornmeal Cranberry and Yogurt Muffins

1 c Fresh or frozen cranberries
1 c All purpose flour
1 c Yellow cornmeal
2/3 c Sugar
1 tb Baking powder
1/2 ts Baking soda
Pinch of salt
3/4 c Plain nonfat yogurt
1/2 c Nonfat milk
1/2 c (1 stick) unsalted butter, melted, cooled
1 lg Egg

Position rack in center of oven and preheat to 400'F. Line twelve 1/3-C muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.

Combine flour and next 5 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients; mix just until combined. Fold in cranbenies. Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out about 20 minutes. Transfer muffin tin to rack and cool.

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