Orange marmalade muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Whole wheat flour |
| 1 | cup | Oat bran; or wheat bran |
| 1 | tablespoon | Baking powder |
| ¾ | cup | Nonfat plain yogurt |
| ½ | cup | Orange marmalade; plus |
| 1 | tablespoon | Orange marmalade |
| 2 | Egg whites | |
| 1 | teaspoon | Vanilla extract |
| ⅓ | cup | Pecans; chopped; optional |
| ¾ | Cup blueberries; -fresh or frozen | |
Directions
Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, bran and baking powder; stir to mix well. Add the yogurt, marmalade, egg whites and vanilla extract; stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired. Fill the muffin cups ¾ full with the batter. Bake for about 15 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Penny Halsey (ATBN65B).
Nutrition Analysis: 113 calories, 4.5g protein, 26g carbohydrate, 0.8g fat, 0mg cholesterol, 106mg sodium.
Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 03:27:22 -0500 From: LD Goss <ldgoss@...>
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