CRANBERRY-POPPY SEED MUFFINS

Cranberry-Poppy Seed Muffins image

Wake up sleepyheads with piping-hot muffins kissed with cranberries.

Provided by By Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 3/4 cups Original Bisquick™ mix
1/2 cup sugar
1/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup milk
1 tablespoon poppy seed
1 teaspoon grated lemon peel
1 egg
1/2 cup fresh or frozen (thawed) cranberries

Steps:

Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.

Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g