Orange Cranberry Muffins
Featuring Egg Beaters® and PAM®
Yield: 12 portions
Portion Size: 1 muffin each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® High Heat Baking Spray | 64144 07264 | as needed |
| All-purpose flour | 1 cup | |
| Quick-cooking oats, uncooked | 1 cup | |
| Firmly packed brown sugar | ½ cup | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Orange juice | 1 cup | |
| Fleischmann's® Margarine, melted | 29000 01837 | 4 tablespoons |
| Egg Beaters® 100% Egg Whites | 70272 00219 | ¼ cup |
| Vanilla extract | 1 teaspoon | |
| Sweetened dried cranberries | 1 cup | |
| Grated orange rind | 1 teaspoon |
Preparation:
- Preheat oven to 425°F. Spray 12-cup regular muffin pan with PAM® High Heat Baking Spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
- Stir together orange juice, Fleischmann's®, Egg Beaters® and vanilla in small bowl. Pour orange juice mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in cranberries and orange rind.
- Fill each prepared muffin cup about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan.
- Remove muffins from pans and cool completely on racks.
