| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs, Grains | Breads, Fruits, Low fat, Want to try | 18 | Servings | |
INGREDIENTS
| 2 1/4 | c | Sifted all-purpose flour |
| 3/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1/2 | c | 1% fat milk or buttermilk |
| 1 | pk | Butter Buds®; liquefied |
| 1 | lg | Egg |
| 1 | ts | Grated orange rind |
| 1 | c | Chopped fresh or frozen cranberries, (unthawed) |
| 1/4 | c | Chopped walnuts |
INSTRUCTIONS
1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. 2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened. Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing. Makes 18 slices. Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium Diabetic Exchanges: 1 starch/bread, 1/2 fruit Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for 10 minutes. Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@reggie.com> on Nov 23, 1997
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