Yield: 1 servings
|2 cups||Flour 3/4 cup sugar|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¾ cup||Orange juice|
|1 tablespoon||(or more!) grated orange zest|
|1 x||Equivalent of one egg (1/4 c fat-free egg substitute)|
|2 tablespoons||Nonfat yogurt, OR 2 Tbsp applesauce|
|6 ounces||Fresh cranberries (chopped), OR 1 cup dried cranberries|
|½ cup||Nuts (optional!)|
Mix dry ingredients (1st group) in med-large bowl. Mix wet ingredients (2nd group) separately. Combine both groups, then add in fruit, and nuts if desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20 minutes, or till firm to touch and light brown on top. Makes 12 muffins.
This basic recipe is very flexible. A few days ago I took out ¼ cup flour and added ½ cup wheat bran - worked fine. I've also used lemon juice, lemon zest, and raisins instead of the cranberries. The nuts can be varied or just plain omitted (my husband likes the nuts - but to adhere to the rules of this list, you'd probably want to forgo them). Any kind of fruit can work - raisins, chopped dates, currants, dried cherries, dried apricots, etc. The amount of sugar depends on the fruit used and your individual taste - cranberries are on the tart side. Experiment - this recipe seems to be fairly forgiving! I'll try to remember to bring in some other muffin recipes - like banana wheat-bran, and oat-bran raisin.
From: diane_durbeck@... (Diane Durbeck). Fatfree Digest [Volume 8 Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV