FRESH CRANBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 2 PointsPlus™
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oats
2/3 cup Splenda granulated
2 tsp baking powder
1/4 tsp salt
1 cup chopped fresh cranberries
2/3 cup fat-free milk
3/4 cup light butter, melted
1 tsp grated orange rind
1/2 tsp vanilla
1/4 cup fat-free egg substitute
Preheat oven to 400º.
In a large bowl, combine both flours, oats, Splenda, baking powder and salt. Mix well. Stir in chopped cranberries. Make a well in the center.
In a medium bowl, combine the milk, butter, orange rind, vanilla and egg substitute. Add to flour mixture, mixing just until moist.
Spray muffin pan with cooking spray. Spoon batter into muffin cups.
Bake at 400º for 18 minutes or until muffins spring back when touched lightly in the center.
Remove muffins from pan IMMEDIATELY and place on wire rack to cool.
MY SPIN: I used just a tad over a cup of cranberries and used fresh orange rind -- a first for me! These have a really nice, mellow flavor.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*