Cranberry-Citrus Muffins

• 2 1/2 cups all-purpose flour
• 1 1/2 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 2% low-fat milk
• 1/3 cup light ricotta cheese
• 1 tablespoon grated orange rind
• 1/2 cup orange juice
• 1 tablespoon grated lemon rind
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 2 large egg whites
• 1 large egg
• Cooking spray
• 6 tablespoons turbinado or granulated sugar

1. Preheat oven to 400u0b0.
2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter.
3. Bake at 400u0b0 for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

flour, cranberries, sugar, baking powder, baking soda, salt, milk, light ricotta cheese, orange rind, orange juice, lemon rind, vegetable oil, vanilla, egg whites, egg, cooking spray, turbinado

Taken from www.myrecipes.com/recipe/cranberry-citrus-muffins-0 (may not work)