I used applesauce instead of oil and skipped the small amount of walnuts in
the original recipe. These are great for those who don't like real sweet
muffins. Oh, and I didn't have any orange extract, so I skipped that
ingredient. You could add some orange zest if you wished.
* Exported from MasterCook *
Recipe By : Lean and Luscious and Meatless, adapted
Serving Size : 8 Preparation Time :0:00
Categories : Breads, Quick Fruits
Amount Measure Ingredient -- Preparation Method
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3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons sugar
2 tablespoons applesauce
1 cup canned whole-berry cranberry sauce
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange extract
Original recipe was Cranberry-Nut Muffins. Adapted to be fatfree.
Makes 8 servings
These moist muffins were invented to use up some leftover cranberry sauce.
They've now become one our very favorite muffins.
Preheat oven to 400F.
Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
In a large bowl, combine both flours, baking powder, baking soda, and
cinnamon. Mix well.
In another bowl, combine remaining ingredients. Beat with a fork or wire
whisk until blended. Add to dry mixture, mixing until all ingredients are
Divide mixture evenly into prepared muffin cups.
Bake 15 minutes, until a toothpick inserted in the center of a muffin comes
Remove muffins to a rack to cool.
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