| 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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