Cran-Orange Oat Muffins

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

instructions:

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.