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IntroductionOrange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.
Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.
1 1/2 cups all-purpose flour3 tablespoons yellow cornmeal1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup sugar1/4 cup butter, softened2 teaspoons grated orange rind1 large egg1 large egg white1/3 cup fat-free buttermilk1/4 cup part-skim ricotta cheese2/3 cup dried cranberries, coarsely choppedCooking spray
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.
Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 12 servings (serving size: 1 muffin)
Recipe Copyright © Cooking Light Magazine