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 email@example.com 12/98 Recipe by: Preventions Low-Fat, Low-Cost Cookbook (1997 Rodale) Posted to EAT-LF Digest by Pat Hanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 28 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 18.4mg||6 %|
|Sodium 349.5mg||12 %|
|Potassium 117.8mg||3 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.2g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 140
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!