ORANGE AND CRANBERRY MUFFINS

Egg Beaters

Yield: 12 portions
Portion Size: 1 muffin
Change yield to  

Ingredients:SKU:Measure:
PAMŪ High Heat Baking Spray, as needed64144 07264 
All-purpose flour 1 cup
Quick-cooking rolled oats 1 cup
Firmly packed brown sugar 1/2 cup
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1/2 tsp
Orange juice 1 cup
Fleischmann'sŪ Margarine Solid - Unsalted, melted29000 018374 tbsp
Egg BeatersŪ 100% Egg Whites70272 002191/4 cup
Vanilla extract 1 tsp
Sweetened dried cranberries 1 cup
Grated orange rind 1 tsp

Preparation:

  1. Preheat oven to 425°F. Spray 12-cup regular muffin pan with PAMŪ High Heat Baking Spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
  2. Stir together orange juice, Fleischmann'sŪMargarine Solid - Unsalted, Egg BeatersŪ 100% Egg Whites and vanilla in small bowl. Pour orange juice mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in cranberries and orange rind.
  3. Fill each prepared muffin cup about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan.
  4. Remove muffins from pan and cool completely on rack.
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Nutrition Facts
Serving Size 1 muffin
Servings Per Recipe 12 portions
Amount per Serving
Calories
169
% Daily Value*
Total fat
6%
4 g
Saturated fat
4%
1 g
Cholesterol
0%
0 MG
Sodium
11%
254 MG
Carbohydrate
11%
32 g
Dietary fiber
6%
2 g
Sugars
2%
17 g
Protein
5%
3 g
Vitamin A
4%
• Vitamin C
12%
Calcium
4%
• Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet