¼ cup vegetable oil

1 tablespoon grated orange peel

2 egg whites or ¼ cup cholesterol-free egg product

1 cup all-purpose flour

1 cup whole wheat flour

1/3 cup sugar

3 teaspoons baking powder

½ teaspoon salt

¾ fresh or frozen cranberries, chopped

Heat oven to 400 degrees. Spray bottoms only of 12 medium muffin cups, 21/2 X 11/4 inches, with non-stick cooking spray, or line with paper baking cups. Beat milk, oil, orange peel and egg whites in a large bowl. Stir in remaining ingredients except cranberries just until flour is moistened (batter will be lumpy). Fold in cranberries. Divide batter evenly among muffin cups (cups will be full. Sprinkle with sugar, if desired. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. 12 muffins. From Betty Crocker New Choices Cookbook