Recipe - Cranberry-Citrus Muffins

2 One half cup Allpurpose flour
1 One half cup Fresh or frozen cranberries
1 cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
Three fourths cup 2% lowfat milk
1/3 cup Light ricotta cheese
1 tablespoon Grated orange rind
1 tablespoon Grated lemon rind
2 tablespoon Vegetable oil
1 tablespoon Vanilla extract
2 lg Egg whites
1 lg Egg
Cooking spray
6 tablespoon Turbinado or granulated
sugar

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: 1 One half dozen (serving size: 1 muffin).

Recipe by: Cooking Light, Sept 1997, page 158

Posted to MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 07, 1997