1 cup all-purpose flour
1 egg, beaten
1 cup yellow cornmeal
1/4 cup honey
2 teaspoons baking powder
2 tablespoons vegetable oil
1/4 teaspoon ground allspice
1 teaspoon grated orange peel
1/8 teaspoon salt
1/2 cup chopped cranberries, fresh or frozen *
3/4 cup low-fat or nonfat buttermilk

* Can substitute dried cranberries or raisins for fresh cranberries.

Glaze:
1/4 cup powdered sugar
1 tablespoon honey
1 tablespoon water

Preheat oven to 400°F. Evenly coat 12 muffin cups with cooking spray, or line cups with paper liners. Set aside. In a large mixing bowl, combine flour, cornmeal, baking powder, allspice and salt. Add buttermilk, egg product, honey, oil and peel. Stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into prepared muffin cups. Bake for 13-15 minutes, or until lightly browned. Loosen muffins from rim of pan. Place on cooling rack. Combine glaze ingredients in a small mixing bowl. Drizzle over warm muffins. Serve warm.

Recipe Source: Minnesota Turkey Research & Promotion Council