This is a great muffin to serve with dinner. After dinner, relax and unwind with a cup of herbal tea or other noncaffeinated drink. Encourage your body to fall asleep at night by slowing down before bedtime and by limiting caffeine late in the day.

Ingredients:

3/4 cup fat-free (skim) milk
1/4 cup olive or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

Directions:

• Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2×1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
• Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

Yields 12 Muffins.

Nutritional Information:
Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 9g); Protein 3g