About
Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 12 Serving(s)
Summary
Dried ground orange rind with whole cranberry sauce, orange or tangerine juice, apple juice, all fruit marmalade and thin rolled oats make up these tasty oat muffins packed with nutrients. (NOTE: used low sodium baking powder, lite salt and orange juice concentrate)
What you’ll need
1 1/4 cup unbleached flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. lite (or regular) salt
2 tbsp. dried ground orange rind
2/3 cup fruit-sweetened whole cranberry sauce
1/4 cup orange or tangerine juice concentrate
3/4 cup apple juice concentrate
1/3 cup all fruit orange marmalade
2 med egg whites
2 3/4 tbsp. olive or safflower oil
1/4 cup water
1 1/2 cup thin-rolled (quick) oats
Instructions
Step 1
Preheat oven to 350-degrees.
Step 2
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Step 3
Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.
Diabetic Exchanges
Starch: 1 1/2Fat: 1/2Carbohydrate: 1
