Cranberry-Citrus Muffins

Turbinado sugar, with its coarse texture and mild molasses flavor, helps make the topping for these muffins extra-special. But granulated sugar also works well.

Yield:

1 1/2 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 159
Caloriesfromfat 14 %
Fat 2.4 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.9 g
Protein 3.4 g
Carbohydrate 31.4 g
Fiber 0.6 g
Cholesterol 14 mg
Iron 1 mg
Sodium 153 mg
Calcium 69 mg

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups fresh or frozen cranberries
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/3 cup light ricotta cheese
1 tablespoon grated orange rind
1/2 cup orange juice
1 tablespoon grated lemon rind
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 large egg whites
1 large egg
Cooking spray
6 tablespoons turbinado or granulated sugar

Preparation

Preheat oven to 400°.

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.

Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Note:

September 1997