Cranberry Orange Muffins
Cranberry Orange Muffins with ground orange rind and whole cranberry sauce, fruit juices, marmalade and thin rolled oats.
1-1/4 cups unbleached flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2 tablespoons dried ground orange rind
2/3 cup fruit-sweetened whole cranberry sauce
1/4 cup orange or tangerine juice concentrate
3/4 cup apple juice concentrate
1/3 cup all fruit orange marmalade
2 egg whites
2-1/2 to 3-tablespoons olive or safflower oil
1/4 cup water
1-1/2 cups thin-rolled (quick) oats
Preheat oven to 350-degrees.
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10 to 15 minutes for non-stick removal of paper muffin cups.
Serve warm or at room temperature, not refrigerated.
Recipe makes 12 muffins
Serving Size: 1 muffin
Calories: 167; Fat: 3.5g; Carbohydrates: 26g; Protein: 2g;
Exchanges: 1 Starch/Bread, 1 Fat