| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Quick bread |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Egg substitute |
| 1 |
tb |
Applesauce |
| 1 |
tb |
Honey |
| 1/2 |
c |
Unbleached flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/8 |
c |
Oat bran |
| 1 |
ts |
Baking powder |
| 1/3 |
ts |
Ground cinnamon |
| 1 |
pn |
Ground allspice; optional |
| 1/8 |
ts |
Grated orange peel; dried |
| 1 |
tb |
Diet spread with buttermilk; *see directions |
| 1 |
tb |
Lowfat buttermilk |
| 1/3 |
c |
Shredded carrots; fine or medium |
INSTRUCTIONS
WET
DRY
ADDITIONS
Makes 6 muffins: line muffin pan with paper baking cups); set aside.
PREHEAT oven to 400F.
WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup
pyrex or other measuring cup. Stir with a fork to incorporate the honey.
DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir
together to mix and fluff. NOTE: If using fresh orange rind, add it to the
wet ingredients.
Add very cold whipped margarine to the dry ingredients, working it in with
a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork.
Finally, fold the Wet into the Dry ingredients in the larger bowl and fold
until just combined. Stir in the carrots.
Batter will be drop-cookie stiff. Divide the batter equally into the muffin
cups, filling each about three-quarters or more full. Bake at 400F about
18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire
rack.
VARIATION: replace carrot with zucchini.
(MC-PER MUFFIN 17% cff: 128 calories, 2.5g fat, 4g protein, 24g
carbohydrate, 0mg cholesterol, fiber 2g.)
*TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free
egg substitute in place of each whole egg. Replace whole milk with skim
milk. Reduce the oil to 1 tablespoon per cup of flour. * OAT bran (cereal)
flakes with flax seed; lightly crushed. *To store: Individually wrap each
muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw
overnight at room temperature. Or thaw and reheat each muffin in a
microwave oven on high power (100%) for 15 to 20 seconds.
Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.)
1998Apr Hanneman >>eat-lf Review: Flavorful but dry; texture a little
tough. Next time double the carrot.
Recipe by: Prevention's Stop Dieting and Lose Weight /Revised
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 19,
1998
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