Orange Blosson Muffins
Source of Recipe
Unkown
Exchanges
Yield: 1 dozen.
2 tablespoons plus 1/4 cup sugar, divided
4-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold stick margarine
2 cups reduced-fat biscuit/baking mix
1 egg
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons canola oil
1/4 cup chopped pecans
In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl.
Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400� for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutritional Analysis: One muffin equals 194 calories, 7 g fat (<1 g saturated fat), 20 mg cholesterol, 255 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. ++++ Exchanges: 1 starch, 1 fruit, 1 fat.
|
|
member logon
