ORANGE AND CRANBERRY MUFFINS

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12 portions (1 muffin)


	PAM® High Heat Baking Spray, as needed
1 cup	All-purpose flour
1 cup	Quick-cooking rolled oats
1/2 cup	Firmly packed brown sugar
1 tsp	Baking powder
1 tsp	Baking soda
1/2 tsp	Salt
1 cup	Orange juice
4 tbsp	Fleischmann's® Margarine Solid - Unsalted, melted
1/4 cup	Egg Beaters® 100% Egg Whites
1 tsp	Vanilla extract
1 cup	Sweetened dried cranberries
1 tsp	Grated orange rind

Percent Daily Values are based on a 2,000 calorie diet

Step 1

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.
Step 2

Stir together orange juice, Fleischmann's®Margarine Solid - Unsalted, Egg Beaters® 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.
Step 3

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.
Step 4

Remove muffins from pan and cool completely on rack.

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