Makes 1 dozen muffins
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1||tablespoon grated orange peel|
|3/4||cup orange juice|
|1/4||cup butter or margarine, melted|
|Whipped butter (optional)|
|No-sugar-added orange marmalade fruit spread (optional)|
- Preheat oven to 400°F. Coat twelve medium-size muffin cups with nonstick cooking spray, or line with paper liners; set aside.
- Combine flour, baking powder, baking soda, salt and orange peel in medium bowl. Combine egg, orange juice, butter, milk and vanilla in small bowl until blended; stir into flour mixture just until moistened.
- Spoon batter into prepared muffin cups, filling each cup 1/2 full. Bake 18 to 20 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room temperature. Spread with whipped butter and marmalade, if desired.
|Serving Size:||1 muffin|
|Calories from Fat||34 %|
|Total Fat||5 g|
|Saturated Fat||3 g|
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