Post by chief_cook2 on Nov 16, 2002 18:10:28 GMT -6
(Makes 12 muffins)
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 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.