Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour
1/2 - 3/4 cup sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
3/4 c Orange juice
1 tb (or more!) grated orange
-zest
Equivalent of one egg (1/4 c
-fat-free egg substitute)
2 tb Nonfat yogurt, OR 2 Tbsp
-applesauce
6 oz Fresh cranberries (chopped),
-OR 1 cup dried cranberries
1/2 c Nuts (optional!)

Mix dry ingredients (1st group) in med-large 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 1/4 cup
flour and added 1/2 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 wheat-bran, and oat-bran 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

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