- 2 egg whites or 1 egg
- 1 C skim milk
- 1 C fresh cranberries, cutup
- 1/4 C canola oil
- 2 C all purpose flour
- 1/4 C sugar
- 1 T orange peel, grated
- 3 tsp baking powder
- 1 tsp salt
Place the eggs in a large mixing bowl and
slightly beat.
Add in the milk, cranberries and oil and
stir well.
Add the flour, sugar, orange peel, baking
powder and salt.
Mix until just moistened.
Preheat oven to 400 degrees.
Spray the muffin cups with a non stick
cooking spray.
Fill each cup 3/4 full of batter.
Bake 25 minutes or until muffins a light
brown.
When mixing muffins remember that the batter
will be slightly lumpy. This helps to keep
the muffins moist while baking.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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