Oatmeal Muffins

• light vegetable oil cooking spray
• 2 large egg whites
• 1/3 c. pure maple syrup
• 3 Tbsp. freshly squeezed orange juice
• 1 c. skim milk
• 1 Tbsp. pure vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 1 Tbsp. orange zest
• 1 1/2 c. rolled oats
• 1 c. whole wheat flour
• 1 tsp. baking powder
• 1/4 c. chopped pecans
• 1/2 c. dried cranberries

1. Preheat the oven to 350u0b0.
2. Spray a 12-well muffin tin 3 times with the vegetable oil.
3. Put the egg whites in a large mixing bowl and whisk until frothy.
4. Whisk in the maple syrup, orange juice and milk.
5. Add the vanilla, cinnamon, allspice, cloves, nutmeg and orange zest.
6. Whisk to blend.
7. Stir in the oats, flour and baking powder with a wooden spoon.
8. Fold in the pecans and dried cranberries.
9. Fill the muffin tin with the batter (each cup should be approximately 2/3 full).
10. Bake for about 20 minutes, until the muffins are firm in the center.
11. Yield:
12. 12 muffins.

light vegetable oil cooking spray, egg whites, maple syrup, freshly squeezed orange juice, milk, vanilla, ground cinnamon, ground allspice, ground cloves, ground nutmeg, orange zest, rolled oats, whole wheat flour, baking powder, pecans, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287832 (may not work)