2 egg whites or egg substitute equivalent to 1 egg
1 cup skim milk
1 cup fresh or frozen cranberries, cut in half
1/4 cup olive oil
2 cups flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1 teaspoon salt
Heat oven to 400-degrees. Grease bottom only of 12 medium muffin cups.
Beat egg whites or substitute in a large bowl; stir in milk, cranberries and oil.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Fill muffin pan cups 2/3rd's full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Recipe makes 12 muffins.
Fresh cranberries are available in stores from mid-September through December and are most abundant during their peak harvest season, October and November. Take advantage of the peak season and be sure to freeze in abundance! To freeze cranberries, double-wrap in plastic without washing. Preparing frozen cranberries for cooking is very easy. Just sort and rinse cranberries in cold water.
No thawing is necessary and, in fact, best results are obtained without thawing.
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