Ingredients
| 2-1/2 cup | all-purpose flour | | 1-1/2 cup | fresh or | | frozen cranberries | | 1 cup | granulated sugar | | 1 tbsp. | baking powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 3/4 cup | 2% low-fat milk | | 1/3 cup | light ricotta cheese | | 1 tbsp. | grated orange rind | | 1 tbsp. | grated lemon rind | | 2 tbsp. | vegetable oil | | 1 tbsp. | vanilla extract | | 2 | lg. egg whites | | 1 | lg. egg | | 6 tbsp. | turbinado or | | granulated sugar |
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Instructions
Preheat oven to 400°F. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter. Bake at 400°Ffor 18 minutes or until done. Remove from pans immediately, and cook on a wire rack.
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