My good friend Julie has came up with this light, nutritious and low cal muffin. A perfect way to begin a kids Halloween morning, and it looks great at the party table also!

Prep: 20 minutes          Cook: 30 minutes
12 muffins

1 1/2 cups chopped fresh cranberries (or frozen whole, unsweetened cranberries) —       cut them in half
2 cups plus 2 tablespoons all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
2 large egg whites
1 (8-ounce) carton of vanilla low-fat yogurt
1 large egg
Cooking spray
1 1/2 teaspoons turbinado sugar or granulated sugar (optional)

1. Preheat oven to 375°F

2. Combine cranberries and 2 tablespoons of flour, tossing gently; set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together oil and next 5 ingredients (through egg) in a medium bowl. Make a well in center of the flour mixture; add oil mixture, stirring just until flour mixture is moist. Fold in cranberry mixture. Spoon the batter into 12 muffing cups coated with cooking spray. Sprinkle sugar evenly over muffins. Bake at 375°F for 33 minutes.

4. Remove muffins from pan immediately, and place on a wire rack

Calories 238
Serving size: 1 muffin

Recipe from Shape magazine — altered by Julie Stevens