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Published December 12, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Cranberry Orange Mini Muffins

Here’s an easy way to get some cranberries into your diet.

By: Herald Staff Reports,

Here’s an easy way to get some cranberries, which are low in saturated fat, cholesterol, sodium, into your diet.

Cranberry Orange Mini Muffins

1 cup dried sweetened cranberries

¼ cup boiling water

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 egg whites

¼ cup canola oil

2/3 cup orange juice

Grated zest of 1 orange

¾ cup sugar

Place cranberries in small, deep bowl; pour boiling water over cranberries and stir to coat. Set aside and allow cranberries to plump, about 10 minutes. Preheat oven to 400 degrees. Line miniature muffin pans with paper baking cups or spray cups with nonstick cooking spray. Combine flours, baking powder, baking soda and salt; set aside.

Combine egg whites, oil, juice and zest in a medium mixing bowl. Add sugar and stir until combined. Add dry ingredients. Mix just until flour is moistened.

Drain cranberries and add, stirring just until blended. Do not overmix.

Fill miniature muffin cups about ¾ full of batter. Bake 10 to 11 minutes or until toothpick inserted in center comes out clean. Allow to stand 10 minutes, then remove to a rack. Serve warm.

Yield: 36 muffins.

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