Cranberry-Orange Muffins

Cranberry-Orange Muffins

1 cup fat-free (skim) milk

1/4 cup vegetable oil

1 tablespoon grated orange peel

1/4 cup fat-free, cholesterol-free egg product or 2 egg whites

1 cup Gold Medal all-purpose flour

1 cup Gold Medal whole wheat flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup fresh or frozen cranberries, chopped

Additional sugar, if desired

Heat oven to 400° F. Spray medium muffin cups, 2 1/2 inches by 1/4 inch, with cooking spray, or line with paper baking cups.

Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3-cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.

Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Makes 12 muffins.

One muffin equals 145 calories (45 from fat), 5g fat (1g saturated), 0mg cholesterol, 240mg sodium, 100mg potassium, 23g carbohydrate (2g dietary fiber), 4g protein; diet exchanges, 1 starch, 1/2 fruit and 1 fat.

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