| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Breads, Quick, Fruits | 8 | servings | |
INGREDIENTS
| 3/4 | c | All-purpose flour |
| 3/4 | c | Whole wheat flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 2 | Egg whites | |
| 2 | tb | Sugar |
| 2 | tb | Applesauce |
| 1 | c | Canned whole-berry cranberry sauce |
| 1/4 | c | Orange juice |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Orange extract |
INSTRUCTIONS
Original recipe was Cranberry-Nut Muffins. Adapted to be fatfree. Makes 8 servings These moist muffins were invented to use up some leftover cranberry sauce. They've now become one our very favorite muffins. Preheat oven to 400F. Lightly oil 8 muffin cups or spray with a nonstick cooking spray. In a large bowl, combine both flours, baking powder, baking soda, and cinnamon. Mix well. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide mixture evenly into prepared muffin cups. Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a rack to cool. Recipe by: Lean and Luscious and Meatless, adapted Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Nov 26, 1999, converted by MM_Buster v2.0l.
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