Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 large | Navel orange; see instructions |
| ½ cup | Pitted dates |
| ½ cup | Lowfat buttermilk |
| 1 | Egg |
| 3 tablespoons | Packed brown sugar |
| 2 tablespoons | Unsweetened applesauce |
| 2 tablespoons | Canola oil |
| 1½ cup | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
PROCESSOR BOWL
LARGE BOWL
Orange pulp and rind give these muffins a refreshing citrus flavor.
Applesauce replaces 6 tablespoons of butter.
PREP: Preheat oven to 400F. Coat 12-cup muffin tin with no-stick spray.
1. Grate the rind from the orange and set aside. Peel the orange and chop the pulp. In a food processor or blender, combine the orange pulp, dates and orange rind; chop coarsely. Add the buttermilk, egg, brown sugar, applesauce and oil; puree.
2. In a large bowl, combine the flour, baking powder and baking soda. Add the orange mixture. Stir until just blended. Do not beat. Pour into muffin tin, filling cups three-fourths full.
3. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
PER MUFFIN 130 cals, 3g fat, 150 mg sodium 1.4g fiber; 21% cff.
>from kitpath@... 12/98
Recipe by: Preventions Low-Fat, Low-Cost Cookbook (1997 Rodale) Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 25, 1998, converted by MM_Buster v2.0l.