Cranberry Orange Low Fat Muffins

Posted in reply to a message board request. This is a recipe I make often. Since they are low fat, its important to store them in an air tight container because they will dry out quickly.

• Ready In: 40 mins
• Yields: 12 Muffins

Ingredients

• 1 1⁄4 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup  orange juice
• 2  egg whites
• 1⁄3 cup light corn syrup or 1⁄3 cup dark corn syrup
• 1  teaspoon orange zest
• 1  cup  coarsely chopped fresh cranberries or 1  cup frozen cranberries
• 2  tablespoons  chopped walnuts (optional)
•  nonstick cooking spray (for muffin pan)

Directions

1. Spray 12 muffin cups with cooking spray.
2. In large bowl combine flour, baking powder and salt.
3. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and orange juice.
4. Whisk in egg whites, corn syrup and orange peel until blended.
5. Gradually add to flour mixture, stirring until smooth.
6. Stir in cranberries (and nuts, if using).
7. Spoon into prepared muffin cups.
8. Bake at 400°F for 25 minutes or until lightly browned and firm to touch.
9. Cool in pan 5 minutes.
10. Serve warm or cool completely on wire rack.
11. Store in airtight container.