Cranberry-citrus muffins

18 Servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
1½ cup Fresh or frozen cranberries
1 cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¾ cup 2% low-fat milk
⅓ cup Light ricotta cheese
1 tablespoon Grated orange rind
1 tablespoon Grated lemon rind
2 tablespoons Vegetable oil
1 tablespoon Vanilla extract
2 larges Egg whites
1 large Egg
Cooking spray
6 tablespoons Turbinado or granulated sugar

Directions

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: 1½ 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@...> on Sep 07, 1997

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