Cranberry-Orange Muffins


Ingredients
1 1/2 cups flour
3 Tbsp. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/4 cup butter, softened
2 tsp. orange zest
1 large egg
1 large egg white
1/3 cup fat-free buttermilk
1/4 cup part-skim ricotta cheese
2/3 cup dried cranberries, coarsely chopped
cooking spray or muffin baking cups

Instructions
Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next
four 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 zest, 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
the flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups. Sprinkle with 
turbinado sugar.
Bake at 375 for 20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 10 minutes, then on wire rack.

Yield: 12 muffins
Calories: 184/muffin