| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Muffins | 6 | Servings | |
INGREDIENTS
| 2 | tb | Sugar |
| 1 | tb | All purpose flour |
| 1/4 | ts | Cinnamon |
| 2 | ts | Margarine or butter |
| 1 | ts | Grated orange peel |
| 1 | pk | (10.9-oz) fat-free blueberry muffin mix |
| 1/2 | c | Orange juice |
| 1 | ts | Vanilla |
| 1 | Egg white | |
| 6 | muffins. |
INSTRUCTIONS
1. Heat oven to 400. Spray bottoms only of 6 muffin cups with nonstick cooking spray. 2. In small bowl, combine sugar, flour and cinnamon; mix well. With fork, cut in margarine until mixture resembles coarse crumbs. Stir in orange peel. Set aside. 3. remove blueberries from muffin mix package. Drain and rinse blueberries. Set aside. 4. in medium bowl, combine muffin mix, orange juice, vanilla and egg white; stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon mixture evenly into sprayed muffin cups. Sprinkle each with topping. 5. Bake at 400 for 16 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Per muffin: calories 210; calories from fat 20; total fat 2g; saturated fat 1g; cholesterol 0mg; sodium 250mg; total carbohydrate 45g; dietary fiber 1g; sugars 28g; protein 3g Recipe by: Pillsbury Fast & Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 24, 1998
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”