From Cooking Light -- one of Darienne's favorites.
2 1/2 cups all-purpose flour
1 1/2 cups cranberries, fresh or frozen
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2 percent low-fat milk
1/3 cup light ricotta cheese
1 tablespoon orange rind, grated
1/2 cup orange juice
1 tablespoon lemon rind, grated
2 tablespoons canola oil
1 tablespoon vanilla extract
2 large egg whites
1 large egg
cooking spray
6 tablespoons turbinado sugar
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 for 18 minutes or until done. Remove from pans immediately and cool on wire rack.
Serves 18
