| 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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