Orange Nut Muffins Recipe
Ingredients
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Orange juice | 2 Cup (16 tbs) | |
| 1 cup egg substitute or 4 eggs, beaten | ||
| Butter margarine | 1/2 Cup (16 tbs), melted | |
| 5 tablespoons sugar substitute or 1 1/4 cups granulated fructose | ||
| Orange zest | 2 Tablespoon, thinly sliced | |
Directions
Preheat oven to 400°.
Spread chopped walnuts in a pie plate.
Toast for 5 to 10 minutes until they are lightly browned and crisp.
Watch them carefully so that they don't burn.
Remove from oven and cool.
Leave oven on so it is preheated for the muffins.
In a large bowl, sift together flour, baking soda, and baking powder.
Add the cooled walnuts and whisk together.
Set aside.
In a medium bowl, beat together orange juice, egg substitute, margarine, sugar substitute, and orange zest.
Pour the wet ingredients into the dry ingredients.
Mix just until thoroughly combined.
Do not overmix.
Oil or oil spray two large 6-section muffin pans and add batter.
Bake for 25 to 35 minutes or until knife inserted in center comes out clean.
Cool for 5 minutes, remove from pans, and place on rack.
Spread chopped walnuts in a pie plate.
Toast for 5 to 10 minutes until they are lightly browned and crisp.
Watch them carefully so that they don't burn.
Remove from oven and cool.
Leave oven on so it is preheated for the muffins.
In a large bowl, sift together flour, baking soda, and baking powder.
Add the cooled walnuts and whisk together.
Set aside.
In a medium bowl, beat together orange juice, egg substitute, margarine, sugar substitute, and orange zest.
Pour the wet ingredients into the dry ingredients.
Mix just until thoroughly combined.
Do not overmix.
Oil or oil spray two large 6-section muffin pans and add batter.
Bake for 25 to 35 minutes or until knife inserted in center comes out clean.
Cool for 5 minutes, remove from pans, and place on rack.
Chef
