Low Fat Cranberry Orange Oat Muffins

This is a light version of a favored muffin. Flax seed and apple sauce replace oil and orange juice adds sweetness.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1⁄4 cup  nonfat dry milk powder
• 1  tablespoon vinegar
• 5  ounces water
• 1  cup oatmeal (uncooked)
• 1⁄4 cup egg substitute
• 2  tablespoons applesauce
• 1⁄3 cup dried cranberries
• 3  tablespoons  orange juice
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 2  teaspoons ground flax seeds
• 1⁄8 teaspoon pumpkin pie spice
• 1⁄4 teaspoon cinnamon
• 3  tablespoons  packed brown sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt (optional)
• 1⁄4 cup  chopped pecans (optional)

Directions

1. Preheat oven to 400 degrees. Spray twelve medium muffin cups with cooking spray.
2. Combine dry milk, vinegar and water to make 1 cup of buttermilk.
3. In a medium bowl combine oats and buttermilk, let stand for 10 minutes.
4. Meanwhile, combine orange juice and dried cranberries in a sauce pan. Stir over medium heat until orange juice is absorbed.
5. In a large bowl, mix dry ingredients, cranberries and nuts.
6. Stir egg substitute and applesauce into oat and buttermilk mixture.
7. Pour oat mixture into dry ingredients, stir until moistened. Fill muffin cups almost full.
8. Bake 20 to 25 minutes or until golden brown. Cool in pan on wire rack 5 minutes; remove from pan. Brush tops with orange juice and sprinkle with granulated sugar.