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Cranberry Muffins

I used applesauce instead of oil and skipped the small amount of walnuts in
the original recipe.  These are great for those who don't like real sweet
muffins.  Oh, and I didn't have any orange extract, so I skipped that
ingredient.  You could add some orange zest if you wished.

                     *  Exported from  MasterCook  *

                          Cranberry Muffins

Recipe By     : Lean and Luscious and Meatless, adapted
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads, Quick                    Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           all-purpose flour
     3/4  cup           whole wheat flour
   1 1/2  teaspoons     baking powder
   1      teaspoon      baking soda
     1/2  teaspoon      ground cinnamon
   2                    egg whites
   2      tablespoons   sugar
   2      tablespoons   applesauce
   1      cup           canned whole-berry cranberry sauce
     1/4  cup           orange juice
   1      teaspoon      vanilla extract
     1/2  teaspoon      orange extract

Original recipe was Cranberry-Nut Muffins.  Adapted to be fatfree.

Makes 8 servings

These moist muffins were invented to use up some leftover cranberry sauce.
They've now become one our very favorite muffins.

Preheat oven to 400F.

Lightly oil 8 muffin cups or spray with a nonstick cooking spray.

In a large bowl, combine both flours, baking powder, baking soda, and
cinnamon.  Mix well.  

In another bowl, combine remaining ingredients.  Beat with a fork or wire
whisk until blended.  Add to dry mixture, mixing until all ingredients are

Divide mixture evenly into prepared muffin cups.

Bake 15 minutes, until a toothpick inserted in the center of a muffin comes
out clean.

Remove muffins to a rack to cool.

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