| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Vegetables, Eggs |
|
Breads, Quick, Fruits |
18 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
Fresh or frozen cranberries |
| 1 |
c |
Granulated sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
2% low-fat milk |
| 1/3 |
c |
Light ricotta cheese |
| 1 |
tb |
Grated orange rind |
| 1 |
tb |
Grated lemon rind |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Vanilla extract |
| 2 |
lg |
Egg whites |
| 1 |
lg |
Egg |
|
|
Cooking spray |
| 6 |
tb |
Turbinado or granulated sugar |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine first 6 ingredients in a medium bowl;
make a well in center of mixture. Combine milk and next 8 ingredients (milk
through egg); stir well with a whisk. Add to flour mixture, stirring just
until moist. Spoon batter into 18 muffin cups coated with cooking spray.
Sprinkle turbinado sugar evenly over batter. Bake at 400 degrees for 18
minutes or until done. Remove from pans immediately, and cook on a wire
rack. Yield: 1 1/2 dozen (serving size: 1 muffin).
Recipe by: Cooking Light, Sept 1997, page 158
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 07, 1997
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