Supreme Cranberry Muffins
|Cranberries||1 Cup (16 tbs), coarsely chopped|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Slightly beaten egg whites||2|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Nonstick spray coating||1|
In a small bowl stir together cranberries and 2 tablespoons sugar; set aside.
Stir together flour, 1/4 cup sugar, baking powder, cinnamon, and salt.
Make a well in the center.
Combine egg whites, milk, oil, and cranberry mixture.
Add to dry ingredients, then stir just till moistened (batter should be lumpy).
Spray muffin cups with nonstick coating, then fill three-fourths full.
Bake in a 400° oven for 20 to 25 minutes or until golden.
Remove from the pan.