Monday, January 2, 2012

Cranberry Delicious Muffins

Cranberry Delicious Muffins

Nothing like warm muffins right out of the oven.

We also like Cranberry Sour Cream Muffins, page 41 Tastes & Treasures cookbook. It is from historic Garlands Oak Creek Lodge.

2 large oranges
2 cups whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup fat-free plain Greek yogurt
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
1/2 cup sweetened dried cranberries, chopped

Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups (foil ones work best) and spray baking cups with nonstick spray.

Using a fine grater, zest oranges into a bowl (you'll need 1 tbsp.); set bowl aside.

Cut oranges in half. Over a mesh strainer, juice orange halves into a measuring cup until you have 3/4 cup juice. Discard oranges and set juice aside.

In a large bowl, combine flour, baking powder, baking soda, salt, and ginger. Mix in 1 tbsp. orange zest.

In another bowl, combine yogurt, egg substitute, and sugar. Add the 3/4 cup of juice from oranges and 1/2 cup water. Whisk to combine. Add wet mixture to flour mixture. Stir until just mixed and smooth. (Do not over-stir.) Sprinkle in dried cranberries and gently stir.

Evenly spoon batter into the lined cups of the muffin pan. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Enjoy!