2 c  Flour

    1/2    - 3/4 cup sugar

  1 1/2 ts Baking powder

    1/2 ts Baking soda

    3/4 c  Orange juice

      1 tb (or more!) grated orange

           -zest
           Equivalent of one egg (1/4 c
           -fat-free egg substitute)
      2 tb Nonfat yogurt, OR 2 Tbsp

           -applesauce
      6 oz Fresh cranberries (chopped),

           -OR 1 cup dried cranberries
    1/2 c  Nuts (optional!)

  Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd
  group) separately. Combine both groups, then add in fruit, and nuts if
  desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20
  minutes, or till firm to touch and light brown on top. Makes 12 muffins.
  This basic recipe is very flexible.  A few days ago I took out 1/4 cup
  flour and added 1/2 cup wheat bran - worked fine.  I've also used lemon
  juice, lemon zest, and raisins instead of the cranberries.  The nuts can be
  varied or just plain omitted (my husband likes the nuts - but to adhere to
  the rules of this list, you'd probably want to forgo them). Any kind of
  fruit can work - raisins, chopped dates, currants, dried cherries, dried
  apricots, etc.  The amount of sugar depends on the fruit used and your
  individual taste - cranberries are on the tart side. Experiment - this
  recipe seems to be fairly forgiving!
  I'll try to remember to bring in some other muffin recipes - like banana
  wheat-bran, and oat-bran raisin.
  From: diane_durbeck@tmai.com (Diane Durbeck). Fatfree Digest [Volume 8
  Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV