Yield: 18 Servings
|2¼ cup||Sifted all-purpose flour|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||1% fat milk or buttermilk|
|1 pack||Butter Buds®; liquefied|
|1 teaspoon||Grated orange rind|
|1 cup||Chopped fresh or frozen cranberries, (unthawed)|
|¼ cup||Chopped walnuts|
1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened.
Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing.
Makes 18 slices.
Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium Diabetic Exchanges: 1 starch/bread, ½ fruit Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for
Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@...> on Nov 23, 1997