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½ cup fresh cranberries
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¼ cup all-purpose flour
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2 tablespoons plus 2 teaspoons whole-wheat flour
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1 tablespoon yellow cornmeal
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1 tablespoon sugar
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½ teaspoon baking powder
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⅛ teaspoon salt
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1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
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6 tablespoons nonfat milk
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2 tablespoons pasteurized egg substitute, such as Egg Beaters
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1½ teaspoons walnut or neutral oil, such as canola or avocado
