Orange Muffins Recipe
Ingredients
| Oat flour | 2⁄3 Cup (10.67 tbs) | |
| Brown rice flour | 1⁄2 Cup (8 tbs) | |
| Soy flour | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Wheat germ | 3 Tablespoon | |
| Dry yeast | 2 Teaspoon | |
| Egg yolks | 2 | |
| Honey | 3 Tablespoon | |
| Oil | 2 Tablespoon | |
| Skim milk powder | 1⁄4 Cup (4 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Ground mace | 1⁄4 Teaspoon | |
| Grated orange rind | 1 Tablespoon | |
| Seedless raisins | 1⁄4 Cup (4 tbs) | |
| Egg whites | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 1719 Calories from Fat 499
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 370.8 mg123.6%
Sodium 1780.3 mg74.2%
Total Carbohydrates 219 g73%
Dietary Fiber 21.8 g87.1%
Sugars 71.8 g
Protein 93 g186.3%
Vitamin A 10.8% Vitamin C 36.6%
Calcium 25.1% Iron 69.1%
*Based on a 2000 Calorie diet
Directions
Sift together flours and salt into a medium sized bowl.
Add wheat germ and dry yeast; mix together.
In a mixing bowl, beat egg yolks until thick.
Add honey and oil.
Combine skim milk powder and water with a wire whisk, and add to egg mixture.
Stir in flour mixture.
Add mace, orange rind and raisins.
Beat egg whites until soft peaks form.
Gently fold beaten egg whites into batter until well combined.
Spoon batter into prepared muffin-pan cups, filling two thirds full.
Place in a warm area or over a shallow pan of hot water, cover, and allow to rise for 30 minutes.
Meanwhile, preheat oven to 375°F.
Place raised muffins on middle of rack in preheated oven and bake 30 minutes or until nicely browned.
Remove from oven and loosen edge of each muffin with a spatula; remove and serve immediately.
Chef
