| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Quick bread |
6 |
Servings |
INGREDIENTS
| 1 |
|
c Orange juice |
| 1 |
|
c Egg substitute |
|
|
tb Applesauce |
|
|
tb Honey |
| 1 |
|
c Unbleached flour |
| 1 |
|
c Whole-wheat flour |
| 1 |
|
c Oat bran |
|
|
ts Baking powder |
| 1 |
|
ts Ground cinnamon |
|
|
pn Ground allspice, optional |
| 1 |
|
ts Grated orange peel, dried |
|
|
tb Diet spread with buttermilk |
|
|
tb Lowfat buttermilk |
| 1 |
|
c Shredded carrots, fine or |
INSTRUCTIONS
~---------------------WET---------------------------
~---------------------DRY---------------------------
~------------------ADDITIONS------------------------ : --
*see directions : -- medium 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
A Message from our Provider:
“Been misunderstood? Imagine how God feels”