Cranberry Yogurt Cornmeal Muffins (12 servings) 1 cup fresh or frozen cranberries 1 cup all-purpose flour 1 cup yellow cornmeal 2/3 cup sugar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1 pinch of salt 3/4 cup plain nonfat yogurt 1/2 cup soy or nonfat milk 1/2 cup (1 stick) unsalted butter 1 large egg Melt the butter and allow it to cool. Position rack in center of oven and preheat to 400 degrees. Line 12 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside. Combine all dry ingredients in large bowl. In second bowl, whisk yogurt, soy milk, butter and egg to blend. Add this mixture to the large bowl with dry ingredients; mix just until combined. Fold in cranberries. Divide batter equally among muffin cups. Bake until golden and toothpick comes out clean, typically about 20 minutes. Transfer muffin tin to rack and cool. We love these for breakfast. The cornmeal makes them a little more dense and filling than other cranberry muffins. Mr Breakfast would like to thank astrometrics for this recipe. Recipe number 756. Submitted 1/11/2003.