Cranberry Muffins
This recipe is adapted from the original recipe in Vegetarian Times.

Try these with blueberries, too.
Makes 18

2 1/2 cups organic all-purpose flour
1 1/2 cups fresh or frozen cranberries
1 cup evap. cane juice crystals
1 Tbs. baking powder
1 tsp. baking soda
3/4 cup rice or almond milk
1/3 cup light ricotta cheese or silken tofu
1 Tbs. grated orange peel
1/2 cup orange juice
2 Tbs. organic coconut oil
2 large egg whites
1 large egg

Directions
Preheat oven to 375°F. Coat 18 muffin pan cups with cooking spray. In medium bowl, mix flour, cranberries, sugar, baking powder, baking soda and 1/2 tsp. salt. Make well in center of mixture. In small bowl, mix milk, ricotta cheese, orange peel, orange juice, oil, egg whites and egg. Pour into well in flour mixture, stirring just until moist.
Spoon batter into cups. Bake until toothpick inserted into center comes out clean, 20 minutes. Remove from pans and cool on wire rack.