Cranberry Cappuccino Muffins

A coffee-lover's muffin laced with cocoa and cinnamon, and dotted with fresh and dried cranberries.

Ingredients:
1-3/4 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons cocoa
1 tablespoon instant coffee
1/2 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup lowfat (1 percent) milk
1 egg
6 tablespoons vegetable oil
1-1/4 cups fresh or frozen cranberries
1 (6-ounce) package sweetened dried cranberries

Directions:
Preheat oven to 375 degrees. Grease or spray a 12-cup muffin tin.

Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate mixing bowl. Make a well in the dry ingredients and add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries.

Fill each muffin cup 2/3 of the way full with batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 Muffins.

Source:  Ocean Spray Cranberries, Inc.

Nutrition information per serving (1 muffin):
Calories: 189
Fat: 8g
Carbohydrate: 27g
Cholesterol: 18mg
Sodium: 264
Protein: 3g
Fiber: 1g
Exchanges: 1 Starch, 1 Fruit, 2 Fat