Title: Cranberry Orange Muffins
Categories: Digest, Fatfree
Yield: 1 Servings

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip