| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour 3/4 cup sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 3/4 | c | Orange juice |
| 1 | tb | (or more!) grated orange zest |
| Equivalent of one egg (1/4 c fat-free egg substitute) | ||
| 2 | tb | Nonfat yogurt, OR 2 Tbsp applesauce |
| 6 | oz | Fresh cranberries (chopped), OR 1 cup dried cranberries |
| 1/2 | c | Nuts (optional!) |
INSTRUCTIONS
Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd group) separately. Combine both groups, then add in fruit, and nuts if desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20 minutes, or till firm to touch and light brown on top. Makes 12 muffins. This basic recipe is very flexible. A few days ago I took out 1/4 cup flour and added 1/2 cup wheat bran - worked fine. I've also used lemon juice, lemon zest, and raisins instead of the cranberries. The nuts can be varied or just plain omitted (my husband likes the nuts - but to adhere to the rules of this list, you'd probably want to forgo them). Any kind of fruit can work - raisins, chopped dates, currants, dried cherries, dried apricots, etc. The amount of sugar depends on the fruit used and your individual taste - cranberries are on the tart side. Experiment - this recipe seems to be fairly forgiving! I'll try to remember to bring in some other muffin recipes - like banana wheat-bran, and oat-bran raisin. From: diane_durbeck@tmai.com (Diane Durbeck). Fatfree Digest [Volume 8 Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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