Orange-bran Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 1/2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 1/2 | t | Ground cloves |
| 1/2 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 3/4 | c | Honey |
| 1 1/2 | c | Orange juice |
| 2 | c | Oat bran |
| 1/4 | c | Buttermilk |
| 1/4 | Dark unsulphered molasses | |
| 3/4 | c | Peeled shredded carrot, 1-2 |
| carrots | ||
| 3/4 | c | Golden raisins |
| 1/4 | c | Plain nonfat yogurt |
| Light vegetable oil cooking | ||
| spray |
INSTRUCTIONS
This recipe is from "The 99% Fat-Free Cookbook by Barry Bluestein & Kevin Morrissey. Preheat the oven to 375 degrees. Sift the flour, baking powder, baking soda, salt, and spices together and set aside. Whisk the honey and orange juice to blend. Add the oat bran and whisk thoroughly. Combine the buttermilk and molasses in a large mixing bowl and whisk well. Thoroughly mix in the carrot, then the oat bran mixture. Add the raisins to the flour mixture and stir into the oat bran-buttermilk mixture with a wooden spoon. Fold in the yogurt. Spray vegetable oil spray over the surface of 12 large muffin tin cups for about 3 seconds, covering as much of the exposed surface as possible. Spread the oil evenly into the wells with your fingers. Fill the wells to the top with batter. Bake for 25 to 30 minutes, until a tester inserted into the center of a muffin comes out clean. Yield ~ 12 oversized muffins. Fat per muffin - 0.83 g. Posted to EAT-LF Digest by "Elise Smith" <epksmith@sonic.net> on Jun 24, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2327
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: 2.5mg
Sodium: 3326.5mg
Potassium: 2849.7mg
Carbohydrates: 556.7g
Fiber: 20.1g
Sugar: 319.9g
Protein: 37.3g