Title: Cranberry-Citrus Muffins
Categories: Bread Quick Fruit
Yield: 18 Servings

2 1/2	c	All-purpose flour
1 1/2	c	Fresh or frozen cranberries
1	c	Granulated sugar
1	tb	Baking powder
1	ts	Baking soda
1/2	ts	Salt
3/4	c	2% low-fat milk
1/3	c	Light ricotta cheese
1	tb	Grated orange rind
1	tb	Grated lemon rind
2	tb	Vegetable oil
1	tb	Vanilla extract
2	lg	Egg whites
1	lg	Egg
		Cooking spray
6	tb	Turbinado or granulated sugar

1. Preheat oven to 400 degrees. 2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter. 3. Bake at 400 degrees for 18 minutes or until done. Remove from pans immediately, and cook on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin).

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, Sept 1997, page 158

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