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Prep 15min
Total35min
Ingredients10
Servings12
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Ingredients
3/4
cup whole-berry cranberry sauce
1/4
cup packed brown sugar
2
cups all-purpose flour
2
tablespoons sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
cup fat-free (skim) milk
1/4
cup vegetable oil
1
teaspoon grated orange peel
2
egg whites
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Steps
1
Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 medium muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
2
In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over cranberries and brown sugar in muffin cups.
3
Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of cups to loosen. Turn muffins upside down onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.
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These delicious muffins will look even more appealing when served with orange slices and a sprig of mint.
Cranberries are native to North America. Pilgrims noticed that cranes flew in great flocks to the cranberry bogs and feasted on the sour red berries. Thus the berries got the name "craneberries," which later became "cranberries."
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