Ingredients

1/3 cup firmly packed light brown sugar

¼ cup margarine, softened

½ cup fresh or frozen cranberries, thawed and coarsely chopped

1 tsp. grated orange rind

½ cup chopped nuts

1 ½ cup unbleached all-purpose flour

1 cup light buckwheat flour

½ cup granulated sugar

1 Tbsp. baking powder

½ tsp. salt

¼ cup fresh orange juice

1 cup milk

1/3 cup margarine melted

2 eggs whites, or 1 whole egg

Directions

Heat oven to 400 degrees, Stir together all topping ingredients. Divide equally into 18 well-greased nonstick muffin cups (about 2 teaspoons in each). I large bowl, combine flour, buckwheat flour, sugar, baking powder, and salt; blend well. Add orange juice, milk, margarine, and egg whites; stirring just until dry ingredients are moistened. Spoon batter over cranberry mixture in muffin cups, filling about 2/3 full. Bake 20-25 minutes, or until toothpick inserted in center comes out clean. Immediately invert onto cooling rack. Serve warm.