Cranberry Orange Mini Muffins

This is a yummy muffin for breakfast or brunch. They were easy to make and my kids thought they were eating cupcakes because of the sweetness, so I didn't tell them I got them out of the healthy living section of our newspaper.

*1 c. dried sweetened cranberries

*1/2 c. boiling water

*1 c. whole-wheat flour

*1 c. all-purpose flour

*1 tsp. baking powder

*1/2 tsp. baking soda

*1/4 tsp. salt

*2 egg whites

*1/4 c. canola oil

*2/3 c. orange juice

*grated zest of 1 orange

*3/4 c. sugar

Place cranberries in a small deep bowl; pour boiling water over cranberries and stir to coat. Set aside and allow cranberries to plump, about 10 minutes. Preheat oven to 400 degrees. Line mini muffin pans with paper baking cups or spray cups with nonstick cooking spray. Combine flours, baking powder, baking soda and salt; set aside. Combine egg whites, oil, juice and zest in a medium mixing bowl. Add sugar and stir until combined. Add dry ingredients and mix just until flour is moistened. Drain cranberries (if you're making this for little kids, I suggest chopping the cranberries a little bit smaller) and add, stirring just until blended. Do not overmix. Fill miniature muffin cups about 3/4 full of batter. Bake 10 minutes or until toothpick comes out clean. Allow to stand 10 minutes then remove to a rack. Serve warm. Makes 36 muffins.