2 cups boiling water
3/4 cup fresh cranberries
1/4 cup raisins
2 cups cake flour
2 teaspoons baking powder
2 eggs
3/4 cup 2% low-fat milk
4 tablespoons melted butter

Preheat oven to 400ºF.  In medium bowl pour boiling water over cranberries and raisins. Let rest approximately 15 minutes to soften. In large bowl combine the flour and baking powder. In small bowl beat the eggs, milk and butter. Pour liquid into dry ingredients and mix to moisten batter. Drain and dry softened cranberries and raisins. Fold cranberries and raisins into batter. Spoon batter into greased muffin cups. Bake for 20 to 25 minutes and serve sweet and sour muffins warm.

Amount per serving Calories 133 Calories from Fat 46 Total Fat  5g Saturated Fat 3g Cholesterol 47mg  Sodium116mg Carbohydrate 19g Dietary Fiber 0g  Sugars 0g Protein 3g