Banana Cranberry Muffins Ingredients: (check the box next to the ingredients you would like to add to your list): • 1/2 cup dried cranberries, rehydrated (available in produce department) • 1 cup hot water • 2 cups all purpose flour • 1/2 cup + 2 Tbsp. (reserve for tops) low fat granola (crushed) • 1/3 cup sugar • 1 tsp. baking powder • 3/4 tsp. baking soda • 1/4 tsp. salt • 3/4 cup nonfat sour cream • 3/4 cup mashed ripe banana (approx. 1 1/2 bananas) • 1/4 cup skim milk • 2 Tbsp. vegetable oil • 1 tsp. vanilla • 1 egg • muffin tins • Add all the above ingredients Steps: Place cranberries in a bowl and cover with hot water. Combine flour and next 5 ingredients in a large bowl. In a separate bowl mix sour cream and next 5 ingredients, stir well. Stir sour cream mixture into dry mixture until combined and mixture is moistened. Drain cranberries, dry with a paper towel, and fold into muffin mixture. Spoon mixture into muffin cups and top with remaining 2 Tbsp. of granola. Bake for 22 minutes at 375 °For until inserted toothpick comes out clean. Remove from pans and cool. Makes 15 regular size muffins, or 1 dozen regular size plus 1 dozen mini-muffins.

Prep Time: 20 minutes Ready In: 42 minutes Yields: 12 servings Nutrition Facts Servings Per Recipe: 12 Amount Per Serving Calories 160 Total Fat 2g Cholesterol 14mg Sodium 115mg The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.