1 1/4 cups unbleached flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon lite (or regular) salt 2 Tablespoons dried ground orange rind 2/3 cup fruit-sweetened whole cranberry sauce 1/4 cup orange or tangerine juice concentrate 3/4 cup apple juice concentrate 1/3 cup all fruit orange marmalade 2 egg whites 2 1/2 to 3 Tablespoons canola or safflower oil 1/4 cup water 1 1/2 cups thin-rolled (quick) oats
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean.
Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated. Makes 1 dozen muffins.
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