| 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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