(based upon Best of Vegetarian Times)
Preheat oven to 400°. Line a 12-muffin tin with muffin papers (or lightly oil muffin-tin, or spray with vegetable spray).
In a large bowl, sift together flour, spices, orange zest, baking powder, baking soda, and salt. Add oats and toss to coat.
In another bowl whisk together buttermilk or soymilk, oil, maple syrup, and cranberries. In a third bowl beat egg whites to soft peaks or the egg substitute until frothy; set aside.
Lightly combine dry and wet ingredients, then fold in egg whites (or substitute) until just incorporated. Spoon batter into muffin tins, fill 3/4 full.
Bake for 12-15 minutes, or until muffins are light and springy to the touch. Or until an inserted toothpick comes out dry.
These are especially delicious when frosted with maple cream.