You can make these and store them in an airtight container but only if they last that long. Spray 12 (2 1/2-inch) muffin cups with cooking spray. In large bowl combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and orange juice. Whisk in egg whites, corn syrup and orange peel until blended. Gradually add to flour mixture, stirring until smooth. Stir in cranberries. Spoon into prepared muffin cups. Bake in 400 degree F. oven 25 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes. Serve warm or cool completely on wire rack. Store in airtight container. Nutrition (per serving): 120 calories, Total Fat 0 g (2% of calories) Source: Best Foods : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 12|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 116mg||4 %|
|Potassium 103mg||3 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38.8g|
|Protein 5.3g||8 %|
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Calories per serving: 180
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