Cranberry Corn Muffins

• 12 cup dried cranberries, chopped
• 14 cup orange juice
• 1 12 cups all-purpose flour
• 1 cup sugar
• 12 cup yellow cornmeal
• 1 18 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 cup buttermilk
• 12 cup refrigerated liquid egg substitute, such as Egg Beaters
• 2 tablespoons oil
• 1 teaspoon grated orange zest

1. Preheat oven to 400.
2. Coat 12 muffin cups with cooking spray.
3. In microwave safe bowl combine cranberries and orange juice.
4. Microwave on high in 30 second intervals until hot.
5. Meanwhile, in bowl, combine flour, sugar, cornmeal, baking power, soda and salt.
6. Whisk in buttermilk, egg substitute and oil until just blended.
7. Stir in cranberry mixture and zest.
8. Divide among 12 muffin cups.
9. Bake 15 minutes or until golden and toothpick inserted into centers comes out clean.
10. Cool 5 minutes.
11. Transfer from pan to rack; cool completely.

cranberries, orange juice, flour, sugar, yellow cornmeal, baking powder, baking soda, salt, buttermilk, egg substitute, oil, orange zest

Taken from www.food.com/recipe/cranberry-corn-muffins-411925 (may not work)