¼ c firmly packed brown sugar
2 c all-purpose flour
2 T sugar
3 t baking powder
½ t salt
1 c skim milk
¼ c vegetable oil
1 t grated orange peel
2 egg whites
1. Heat oven to 400 degrees. Place wire rack over sheet of waxed paper. Spray 12 medium muffin cups with nonstick cooking spray. Spoon 1 T cranberry sauce into each muffin cup. Top each with 1 t brown sugar.
2. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over cranberries and brown sugar in muffin cups.
3. Bake for 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan for 1 minute. Run knife around edges of cups to loose. Invert muffins onto wire rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.
*When I asked Jacob to rate these, he replied, "On a scale of 1 to 5000, 5000!" He tends to rate in the extremes, though; he either loves it or if he doesn't (even if he eats it), he gives it a rating of 1. The muffins were biscuit-like, kind of heavy, but then I did use just one whole egg instead of 2 egg whites. I don't know how they would have turned out without muffin cups--the cups definately helped keep the cranberry sauce together. This is an excellent way for me to use left-over cranberry sauce and all my kids ate at least 2 while they were still warm! Better than expected.
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