PAM® Original No-Stick Cooking Spray
1-1/3 cups Ultragrain® All Purpose Flour
3/4 cup quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange juice
4 tablespoons Fleischmann's® Original-stick, melted (4 tbsp = 1/2 stick)
1/4 cup Egg Beaters® Original
1 teaspoon vanilla extract
1 cup dried cranberries
1 teaspoon shredded orange peel
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||2 g||8%|
|Vitamin C||7 mg||12%|
|Vitamin A||219 iu||4%|
Preheat oven to 425ºF. Spray 12 medium muffin cups with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
Whisk together orange juice, Fleischmann's, Egg Beaters and vanilla in small bowl. Add to flour mixture; stir just until moistened. Do NOT overmix. Fold in cranberries and orange peel.
Fill each prepared muffin cup about 2/3 full. Bake 12 to 14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove muffins from pan and cool completely on rack.
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