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| | Light vegetable oil spray |
| 2 gross | egg whites |
| 1/3 Tasse | maple syrup |
| 3 Esslöffel | Fresh squeezed Orange Juice |
| 1 Tasse | skim milk |
| 1 Esslöffel | vanilla extract |
| 1 Teelöffel | cinnamon ground |
| 1/8 Teelöffel | allspice gound |
| 1/8 Teelöffel | cloves ground |
| 1/8 Teelöffel | nutmeg ground |
| 1 Esslöffel | Orange zest |
| 1 1/2 Tasse | Rolled Oats -- (not quick |
| | Cook) |
| 1 Tasse | Wheat flour |
| 1 Teelöffel | baking powder |
| 1/4 Tasse | pecans chopped |
| 1/4 Tasse | cranberries dried |
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Preheat the oven to 350 degrees.
Spray a 12-well muffin tin 3 times with the vegetable oil.
Put the egg whites in a large mixing bowl and whisk until frothy. Whisk in the maple syrup, orange juice, and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest. Whisk to blend. Stir in the oats, flour, and baking powder with a wooden spoon. Fold in the pecans and dried cranberries.
Fill the muffin tin with the batter (each cup should be approximately two- thirds full). Bake for about 20 minutes, until the muffins are firm in the center.
Fat per muffin= 2.5 grams Calories per muffin= 128 In The Kitchen With Rosie by Rosie Daley
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