Cranberry-Orange Muffins (lighter recipe)

Low in fat and full of flavor, these tasty breakfast gems will bring sunshine to your morning. ...MORE+ LESS-

By Betty Crocker Kitchens

July 14, 2014

cup fat-free (skim) milk

1/4

cup vegetable oil

tablespoon grated orange peel

1/4

cup fat-free cholesterol-free egg product or 2 egg whites

cup Gold Medal™ all-purpose flour

cup Gold Medal™ whole wheat flour

1/3

cup sugar

teaspoons baking powder

1/2

teaspoon salt

3/4

cup fresh or frozen cranberries, chopped

Additional sugar, if desired

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1

Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
2

Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
3

Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Muffin pans, introduced in the mid-1800s, were an arrangement of "gem" cups fastened together by a rack. To this day, muffins are still called "gems" in many parts of the country.
For extra orange flavor, replace half of the milk with 1/2 cup of orange juice. When grating orange peel, grate only the orange part of the peel; the white part, or pith, is bitter.
Instead of using fat-free cholesterol-free egg product or egg whites, go ahead and use 1 whole egg, if you like.