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Chopped bits of cranberries are scattered throughout these yummy orange-flavored muffins.

Fat-Free Cranberry Orange Muffins

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup orange juice
2 large egg whites
1/3 cup light corn syrup
1 teaspoon finely grated orange peel
1 cup coarsely chopped cranberries

1. Preheat oven to 400°F. Spray a 12-cup muffin tin with vegetable cooking spray.
2. In a large mixing bowl, sift together flour, baking powder and salt. In a medium bowl, whisk sugar and orange juice until thoroughly blended. Whisk in egg whites, corn syrup and orange zest. When mixed, gradually add to flour mixture, gently stirring until just smooth. Stir in cranberries. Spoon into prepared muffin cups, filling 2/3 full.
3. Bake for 25 minutes, or until golden on top. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

Makes 1 dozen muffins.