Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour 1 x Equivalent of one egg (1/4 c
1/2 - 3/4 cup sugar -fat-free egg substitute)
1 1/2 t Baking powder 2 T Nonfat yogurt, OR 2 Tbsp
1/2 t Baking soda -applesauce
3/4 c Orange juice 6 oz Fresh cranberries (chopped),
1 T (or more!) grated orange -OR 1 cup dried cranberries
-zest 1/2 c 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 1/4 cup
flour and added 1/2 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#tmai.com (Diane Durbeck). Fatfree Digest [Volume 8
Issue 53] June 14, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV

Browse by categories