* Exported from MasterCook *

                            Cranberry Muffins

Recipe By     :Kathy Ferrell-Kingsley
Serving Size  : 18    Preparation Time :0:00
Categories    : Cake                            Desserts
                Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  all-purpose flour
  1 1/2           cups  cranberries -- fresh or frozen
  1                cup  granulated sugar
  1         tablespoon  baking powder
  1           teaspoon  baking soda
     3/4           cup  milk, 2% lowfat
     1/3           cup  ricotta cheese, part skim milk
  1         tablespoon  orange peel -- grated
     1/2           cup  orange juice
  2        tablespoons  vegetable oil
  2              large  egg whites
  1              large  egg
                        granulated sugar -- for garnish
     1/2      teaspoon  salt

1. Preheat oven to 375º. 

2. Coat 18 muffin pan cups with cooking spray. In a medium bowl, mix flour, cranberries, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Make a well in the enter of mixture.

3. In another small bowl, mix milk, ricotta cheese, orange peel, orange juice, oil, egg whites, and whole egg. Pour into the well of the dry mixture and stir until just moist. Do not overmix!

4. Spoon batter into the cups. Bake until toothpick inserted comes out clean, about 20 minutes.

5. Remove from pans and cool on wire rack. Garnish with granulated sugar, if desired.

Source:
  "Vegetarian Times"
Copyright:
  "January 2002"

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Per Serving: 144 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 231mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0