| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads: qui, Low fat | 12 | servings | |
INGREDIENTS
| 1 | lg | Navel orange; see instructions |
| 1/2 | c | Pitted dates |
| 1/2 | c | Lowfat buttermilk |
| 1 | Egg | |
| 3 | tb | Packed brown sugar |
| 2 | tb | Unsweetened applesauce |
| 2 | tb | Canola oil |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
INSTRUCTIONS
PROCESSOR BOWL LARGE BOWL Orange pulp and rind give these muffins a refreshing citrus flavor. Applesauce replaces 6 tablespoons of butter. PREP: Preheat oven to 400F. Coat 12-cup muffin tin with no-stick spray. 1. Grate the rind from the orange and set aside. Peel the orange and chop the pulp. In a food processor or blender, combine the orange pulp, dates and orange rind; chop coarsely. Add the buttermilk, egg, brown sugar, applesauce and oil; puree. 2. In a large bowl, combine the flour, baking powder and baking soda. Add the orange mixture. Stir until just blended. Do not beat. Pour into muffin tin, filling cups three-fourths full. 3. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. PER MUFFIN 130 cals, 3g fat, 150 mg sodium 1.4g fiber; 21% cff. >from kitpath@eathlink.net 12/98 Recipe by: Preventions Low-Fat, Low-Cost Cookbook (1997 Rodale) Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 25, 1998, converted by MM_Buster v2.0l.
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