| Grand Marnier Cranberry Muffins | | | | | | |
| | | | | | | | | | |
| 1 1/4 c orange juice | | 1 1/2 cup sugar | | | | | |
| 1/4 c Grand Marnier liqueur | | 2 tbsp baking powder | | | | |
| 3/4 c canola oil | | | 1/2 tsp salt | | | | | |
| 2 c chopped cranberries | | 1 1/2 tbsp chopped orange zest | | | |
| 2 1/2 c all-purpose flour | | 4 egg whites | | | | | |
| 1 c whole wheat flour | | | | | | | | |
| | | | | | | | | | |
| Preheat oven to 400 degrees. Combine the orange juice, Grand Marnier, and the oil and set aside. In a |
| large bowl, combine the flours, sugar, baking powder, salt and orange zest. In another large bowl, beat |
| the egg whites until frothy. |
| Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the |
| flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups |
| that have been lined with paper cups. Bake for 25 min or till golden brown. Yield: 24 muffins |
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