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