Recipe - Cranberry Orange Muffins

2 cup Flour
One half Three fourths cup sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
Three fourths cup Orange juice
1 tablespoon (or more!) grated orange
zest
Equivalent of one egg (One fourth c
fatfree egg substitute)
2 tablespoon Nonfat yogurt, OR 2 Tbsp
applesauce
6 ounce Fresh cranberries (chopped),
OR 1 cup dried cranberries
One half cup Nuts (optional!)

Mix dry ingredients (1st group) in medlarge bowl. Mix wet ingredients (2nd
group) separately. Combine both groups, then add in fruit, and nuts if
desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20
minutes, or till firm to touch and light brown on top. Makes 12 muffins.

This basic recipe is very flexible. A few days ago I took out One fourth cup
flour and added One half cup wheat bran worked fine. I've also used lemon
juice, lemon zest, and raisins instead of the cranberries. The nuts can be
varied or just plain omitted (my husband likes the nuts but to adhere to
the rules of this list, you'd probably want to forgo them). Any kind of
fruit can work raisins, chopped dates, currants, dried cherries, dried
apricots, etc. The amount of sugar depends on the fruit used and your
individual taste cranberries are on the tart side. Experiment this
recipe seems to be fairly forgiving!

I'll try to remember to bring in some other muffin recipes like banana
wheatbran, and oatbran raisin.

From: diane_durbeck@tmai.com (Diane Durbeck). Fatfree Digest [Volume 8
Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip