Cranberry-Orange Muffins (lighter )

Ingredients

• 1 cup skim milk fat-free (skim)
• 0.3 cup vegetable oil 
• 1 tablespoon orange zest grated
• 0.3 cup eggs fat-free
• 1 cup flour all-purpose
• 1 cup flour whole wheat
• 0.3 cup sugar 
• 3 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 0.8 cup cranberries fresh chopped
• 1 serving p of sugar 

Equipment

• bowl
• frying pan
• oven
• muffin liners

Directions

1. Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
2. Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
3. Divide batter evenly among muffin cups (cups will be full).
4. Sprinkle with additional sugar.
5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.