Cranberry Corn Muffins

Cranberry Corn Muffins

Ingredients:
cranberries, dried, sweetened
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
oil, olive, salad or cooking
orange juice, raw

Directions:
Preheat oven to 400.
Coat 12 muffin cups with cooking spray.
In microwave safe bowl combine cranberries and orange juice.
Microwave on high in 30 second intervals until hot.
Meanwhile, in bowl, combine flour, sugar, cornmeal, baking power, soda and salt.
Whisk in buttermilk, egg substitute and oil until just blended.
Stir in cranberry mixture and zest.
Divide among 12 muffin cups.
Bake 15 minutes or until golden and toothpick inserted into centers comes out clean.
Cool 5 minutes.
Transfer from pan to rack; cool completely.