Cranberry orange muffins (durbeck)

1 Servings

Ingredients

Quantity Ingredient
2 cups Flour 3/4 cup sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¾ cup Orange juice
1 tablespoon (or more!) grated orange zest
Equivalent of one egg (1/4 c fat-free egg substitute)
2 tablespoons Nonfat yogurt, OR 2 Tbsp applesauce
6 ounces Fresh cranberries (chopped), OR 1 cup dried cranberries
½ cup Nuts (optional!)

Directions

Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd group) separately. Combine both groups, then add in fruit, and nuts if desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20 minutes, or till firm to touch and light brown on top. Makes 12 muffins.

This basic recipe is very flexible. A few days ago I took out ¼ cup flour and added ½ cup wheat bran - worked fine. I've also used lemon juice, lemon zest, and raisins instead of the cranberries. The nuts can be varied or just plain omitted (my husband likes the nuts - but to adhere to the rules of this list, you'd probably want to forgo them). Any kind of fruit can work - raisins, chopped dates, currants, dried cherries, dried apricots, etc. The amount of sugar depends on the fruit used and your individual taste - cranberries are on the tart side. Experiment - this recipe seems to be fairly forgiving! I'll try to remember to bring in some other muffin recipes - like banana wheat-bran, and oat-bran raisin.

From: diane_durbeck@... (Diane Durbeck). Fatfree Digest [Volume 8 Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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