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Cranberry Muffins

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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.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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