| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Diabetic, Quickbreads, Breads/bm | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | tb | Orange peel, grated |
| 1 | Eggs | |
| 3/4 | c | Orange juice |
| 1/4 | c | Butter |
| 1 | tb | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
Preheat oven to 400. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients (including orange peel) in medium bowl. Combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened. Spoon batter into prepared cups, filling each cup 1/2 full. Bake 18-20 minutes, until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature. Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic starch/bread exchange, 1 diabetic fat exchange Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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