GRAND MARNIER CRANBERRY MUFFINS

1 1/2 cups orange juice
1/4 cup Grand Marnier liqueur
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
4 egg whites
3/4 cup canola oil

Preheat the oven to 400 degrees F.

Combine the orange juice, the Grand Marnier and the oil; set aside while you prepare the batter.

In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and orange zest.

In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4-cup measure, divide the batter among 24 muffin cups that have been fitted with paper liners.

Bake for 25 minutes or until golden brown and puffed.

Makes 24
Excerpted from Killer Pancake by Diane Mott Davidson
Copyright © 1996 by Diane Mott Davidson. Excerpted by permission of Crimeline, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.