orange muffins (steiger)
- Categories
- Diabetic
- Cakes
- Breadmaker
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1 tablespoon | Orange peel, grated |
| 1 | Eggs |
| ¾ cup | Orange juice |
| ¼ cup | Butter |
| 1 tablespoon | Milk |
| 1 teaspoon | Vanilla |
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 ½ 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
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