Low Fat Cranberry Poppy-Seed Muffins

This recipe is from my low fat Bisquick cookbook.

• Ready In: 25 mins
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups Bisquick reduced-fat baking mix
• 1⁄2 cup sugar
• 1⁄2 cup milk
• 1⁄4 cup plain fat-free yogurt
• 2  egg whites or 1⁄4 cup  cholesterol-free  fat-free liquid egg product
• 1  tablespoon poppy seed
• 1  teaspoon  grated fresh lemon rind, of
• 1⁄2 cup frozen cranberries (thawed) or 1⁄2 cup fresh cranberries

Directions

1. Heat oven to 400°F
2. Line 12 muffin cups with liners or grease the bottom.
3. Stir all ingredients except cranberries just till moist.
4. Stir in cranberries.
5. Fill tins 3/4 full.
6. bake 18-20 minutes till golden brown.
7. Immediately remove from pan.