Yield: 12 servings
|-Joyce Burton -- PDPP83A|
|1 cup||+ 2 Tb. All purpose flour|
|⅓ cup||Granulated sugar|
|1½ teaspoon||Baking powder|
|½ cup||Skim milk|
|¼ cup||Canola oil|
|¼ cup||Egg substitute|
|1½ ounce||Mini semisweet chocolate morsels|
|1 tablespoon||Grated orange peel|
1. Preheat oven to 400F. Line 24 mini muffin cups with paper lines.
2. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
3. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
Each serving (2 mini muffins) provides: 1 FA, ½ B, 50 C. Per serving: 127 cal, 2 g pro, 18 g car, 6 g fat: 1 g poly, 3 g mono, 1 g sat; 111 mg sod, 0 mg chol.
Source: "Weight Watchers" magazine, February 1993.