Sour Cream Muffins

Preheat oven to 400F
Coat a 12 cup muffin pan with cooking spray.
2 cups whole grain pastry flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries or raisins
3/4 cup fat-free milk
1/2 cup reduced-fat sour cream
3 tbsp. canola oil
1 large egg
1 tsp. vanilla extract
Makes 12 muffins
In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Stir in the cranberries or raisins.
In a large bowl, mix the milk, sour cream, oil, egg and vanilla.
Stir in the flour mixture just until combined.
Divide the batter evely among the prepared muffin cups.
Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack for 5 minutes.
Remove from the pan and place on the rack to cool completely.