Cranberry Corn Muffins

From Woman's World Feb 1, 2010 magazine. They say "sweetened with dried cranberries and lightened up with buttermilk, our muffins have 66% less fat than the classic". I haven't made this but I want it in my cookbook so I'm posting it to share.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 1⁄2 cup dried cranberries, chopped
• 1⁄4 cup  orange juice
• 1 1⁄2 cups all-purpose flour
• 1  cup sugar
• 1⁄2 cup yellow cornmeal
• 1 1⁄8 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1⁄2 cup  refrigerated  liquid egg substitute, such as Egg Beaters
• 2  tablespoons  oil
• 1  teaspoon  grated orange zest

Directions

1. Preheat oven to 400. Coat 12 muffin cups with cooking spray.
2. In microwave safe bowl combine cranberries and orange juice. Microwave on high in 30 second intervals until hot.
3. Meanwhile, in bowl, combine flour, sugar, cornmeal, baking power, soda and salt.
4. Whisk in buttermilk, egg substitute and oil until just blended.
5. Stir in cranberry mixture and zest.
6. Divide among 12 muffin cups.
7. Bake 15 minutes or until golden and toothpick inserted into centers comes out clean. Cool 5 minutes.
8. Transfer from pan to rack; cool completely.