| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ww, Desserts |
12 |
Servings |
INGREDIENTS
|
|
-Joyce Burton — PDPP83A |
| 1 |
c |
+ 2 Tb. All purpose flour |
| 1/3 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Skim milk |
| 1/4 |
c |
Canola oil |
| 1/4 |
c |
Egg substitute |
| 1 1/2 |
oz |
Mini semisweet chocolate morsels |
| 1 |
tb |
Grated orange peel |
INSTRUCTIONS
1. Preheat oven to 400F. Line 24 mini muffin cups
with paper lines.
2. In large bowl, combine flour, sugar, baking powder
and salt. Add milk, oil and egg substitute; stir just
until combined. Stir in chocolate and orange peel; mix
just until combined.
3. Spoon batter evenly into prepared cups, filling
each about two-thirds full. Bake 12-15 minutes, until
golden and toothpick inserted in center comes out
clean. Remove from pan; cool completely on rack.
Each serving (2 mini muffins) provides: 1 FA, 1/2 B,
50 C. Per serving: 127 cal, 2 g pro, 18 g car, 6 g
fat: 1 g poly, 3 g mono, 1 g sat; 111 mg sod, 0 mg
chol.
Source: "Weight Watchers" magazine, February 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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