| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Wisconsin | 2edit, Bakery, Muffins | 12 | servings |
INGREDIENTS
| 1 | c | Cranberries; coarsely chopped |
| 2 | tb | Sugar; or sugar Twin |
| 1/4 | c | Orange juice |
| 2 3/4 | c | Flour |
| 1/2 | c | Flaxseed granules; or ground flax |
| 1/3 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Orange peel |
| 1 | lg | Egg; or 1/4 cup egg substitute |
| 1/4 | c | Fat free sour cream |
| 1 | tb | Canola oil |
| 1 1/4 | c | Orange juice |
INSTRUCTIONS
Preheat oven to 375F. 1. Blend together cranberries, 2 tablespoons sugar and 1/4 cup orange juice and set aside. 2. DRY - In a large bowl, mix together flour, flaxseed, sugar, baking powder, baking soda, salt and orange peel. 3. WET - In another bowl combine egg, sour cream, oil and 11/4 c. orange juice. 4. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fold in cranberry mixture. Fill muffin cups 3/4 full. Bake for 30-35 minutes. YIELD: 12 muffins; 1 muffin = 212calories, 3g fat (13%), 18mg cholesterol Exchange = 2 starch + 1 fruit Recipe from Laurie Meyer, Registered Dietitian. 1999-Jan. Laurie Meyer, Touch Home Feature, weekly, on TMJ4 News, Milwaukee, Wisconsin. (Milwaukee Journal Broadcast Group) Recipe by: Channel 4, Milwaukee, Wisconsin Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 11, 1999, converted by MM_Buster v2.0l.
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