DUNKIN’ DONUTS: CRANBERRY ORANGE MUFFINS

SAVE: 72 CALORIES, 11 G FAT

Irecently visited Oxford, Massachusetts, and the surrounding areas and was astounded by the number of Dunkin’ Donuts restaurants that existed. Though I grew up watching those popular “It’s time to make the doughnuts” commercials, I had no idea how popular this chain is. Near Boston, it felt like there was one on practically every corner. If you, like me, aren’t from an area where they are so prevalent, let me assure you, you are totally missing out not sampling so many of their wonderful treats, including these Cranberry Orange Muffins.

Now if you are apprehensive about baking or are just plain a novice, don’t despair. This recipe is a great choice even for first-time bakers. These muffins are so quick and simple that they don’t even require a mixer.

Butter-flavored cooking spray

2⁄3 cup fresh or frozen cranberries, chopped

2 teaspoons + ½ cup granulated sugar

1½ cups unbleached flour

1 tablespoon dried orange peel

2 teaspoons baking powder

1 teaspoon salt

2 egg whites, lightly beaten

1 teaspoon orange extract

1 teaspoon vanilla extract

¾ cup low-fat buttermilk

¼ cup fat-free vanilla yogurt

¼ cup light butter, melted

1 tablespoon turbinado sugar

PREHEAT the oven to 400°F. Place 4 large muffin papers in 4 cups (3½" diameter) of a large muffin tin. Coat the insides of the papers with cooking spray.

In a small bowl, combine the cranberries with 2 teaspoons granulated sugar. Toss to coat. Set aside.

In a bowl, combine the flour, orange peel, baking powder, and salt. Mix to blend.

In a mixing bowl, combine the egg whites, orange extract, vanilla extract, and the remaining ½ cup granulated sugar. With a sturdy whisk or spatula, mix to blend well. Add the buttermilk, yogurt, and butter. Mix or stir to blend. Add the flour mixture. Stir just until none of the flour mixture is visible. Fold in the cranberry mixture. Dollop the batter evenly into the prepared cups. Sprinkle evenly with the turbinado sugar.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Allow to cool on a rack for 10 minutes. Serve warm or transfer to an airtight container and refrigerate for up to 1 day.

MAKES 4

Each muffin: 368 calories, 9 g protein, 68 g carbohydrates, 6 g fat, 4 g sat. fat, 2 g fiber

Original Dunkin’ Donuts Cranberry Orange Muffin: 440 calories, 8 g protein, 66 g carbohydrates, 17 g fat, 3 g sat. fat, 3 g fiber

DRIVE-THRU Double or triple the recipe if you like, and then freeze any remaining muffins in a resealable plastic freezer bag. When you’re ready for a morning treat or a snack, simply wrap a frozen muffin in aluminum foil so it is covered, then place it in a preheated 400°F oven for 10 minutes, or until it is warmed through.

EVEN BETTER Make 10 standard-size muffins instead of 4 jumbo ones. Follow the recipe instructions but use a standard-size muffin tin and divide the batter among 10 cups. Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out dry. Each standard-size muffin: 147 calories, 4 g protein, 27 g carbohydrates, 3 g fat, 2 g sat. fat, 1 g fiber. You’ll save: 293 calories, 14 g fat, 1 g sat. fat.

BEFORE YOU START In order for your Cranberry Orange Muffins to look exactly like the ones at Dunkin’ Donuts, you’ll need 3½"-diameter muffin papers. They are most readily available at restaurant supply stores. If you are content without the papers, use a nonstick muffin tin and lightly mist the muffin cups directly with cooking spray.

Sparkling caramel-colored crystals of turbinado sugar are pretty sprinkled on the muffin tops. Look for it next to the granulated sugar in the supermarket. If you don’t have any on hand, use granulated sugar instead.