ORANGE AND CRANBERRY MUFFINS
Yield: 12 portions
Portion Size: 1 muffin
|PAMŪ High Heat Baking Spray, as needed||64144 07264|
|All-purpose flour||1 cup|
|Quick-cooking rolled oats||1 cup|
|Firmly packed brown sugar||1/2 cup|
|Baking powder||1 tsp|
|Baking soda||1 tsp|
|Orange juice||1 cup|
|Fleischmann'sŪ Margarine Solid - Unsalted, melted||29000 01837||4 tbsp|
|Egg BeatersŪ 100% Egg Whites||70272 00219||1/4 cup|
|Vanilla extract||1 tsp|
|Sweetened dried cranberries||1 cup|
|Grated orange rind||1 tsp|
Đ ConAgra Foodservice. All Rights Reserved.
- Preheat oven to 425°F. Spray 12-cup regular muffin pan with PAMŪ High Heat Baking Spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
- Stir together orange juice, Fleischmann'sŪMargarine Solid - Unsalted, Egg BeatersŪ 100% Egg Whites 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 pan and cool completely on rack.