Post by chief_cook2 on Jan 16, 2003 15:34:01 GMT -6
2 cups sifted all-purpose flour
2 tablespoons sugar
6 packets (or 2 teaspoons bulk) Sweet 'N Low®<br>2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 teaspoons finely grated orange rind
1 teaspoon vanilla extract
Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin
cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine,
orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in
the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin
cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out
clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.
2 tablespoons sugar
6 packets (or 2 teaspoons bulk) Sweet 'N Low®<br>2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 teaspoons finely grated orange rind
1 teaspoon vanilla extract
Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin
cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine,
orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in
the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin
cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out
clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.