Cranberry Orange Muffins

• 2 large eggs, or 4 large egg whites or 1/2 cup egg substitute
• 1/2 cup light agave nectar
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 cup nonfat plain yogurt
• Juice plus freshly grated zest of 1 orange
• 1/2 cup wheat bran
• 2 cups sprouted whole wheat flour or sprouted spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups fresh or frozen cranberries, chopped

1. Preheat the oven to 375F.
2. Line 12 muffin cups with paper liners.
3. Combine the eggs, agave nectar, canola oil, applesauce, yogurt, orange juice, orange zest, and wheat bran in a large bowl.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Mix the wet and dry ingredients together gently.
6. Fold in the cranberries.
7. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

eggs, light agave, canola oil, unsweetened applesauce, nonfat plain yogurt, orange, bran, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, cranberries

Taken from www.epicurious.com/recipes/food/views/cranberry-orange-muffins-379308 (may not work)