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Muffins, Nearly No-Fat Fruity

Recipe Introduction


From "Healthy Meals in Minutes", 1996





List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 cup firmly packed brown sugar
  
• 1 tbsp baking powder
  
• 1/2 tsp salt
  
• 1/2 cup orange juice
  
• 1/2 cup skim milk
  
• 1/3 cup plus 2 tbsp orange marmalade, divided
  
• 1/4 cup refrigerated egg substitute
  
• 1 tsp grated orange peel.
  






Instructions



1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with vegetable cooking spray or line with paper liners.
   
   
2. In a large bowl, combine flour, brown sugar, baking powder, and salt. Mix well. In a small bowl, combine orange juice, milk, 1/3 cup of marmalade, egg substitute, and orange peel. Mix well.
   
   
3. Add orange juice mixture to flour mixture. Stir until dry ingredients are just moistened. Do not overmix. Divide batter among prepared cups, filling each about 2/3 full. Divide remaining marmalade evenly among prepared muffin cups; swirl through batter using a toothpick to produce a "ribbon-like" effect in each muffin.
   
   
4. Bake until tops are firm and golden, about 20 minutes. Place pan on wire rack and cool for 5 minutes. Turn mufins out onto rack and cool completely. Store them wrapped in plastic wrap, in an air-tight container to prevent drying out.
   
   






Final Comments


Variation: Make an orange glaze with 1/2 cup orange juice, 1/3 cup sugar and 2 tbsp water. Combine in a small saucepan; boil over medium heat; cook, stirring, for 2 minutes. Cool slightly; spread over muffins.
Calories 130, Sodium 234 mg, Fat 1 g, Cholesterol 1 mg