Orange-Walnut Muffins
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
brown sugar
light, packed |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | ounce |
walnuts
(12 halves) |
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
margarine
melted, cooled |
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
brown sugar
light, packed |
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
lemon zest
grated |
|
| 14.5 | ml/g |
walnuts
(12 halves) |
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
margarine
melted, cooled |
|
| 1 | large |
eggs
|
|
Directions
Preheat oven to 375℉ (190℃).
In medium bowl, stir together flour, sugar, baking powder, lemon rind, walnuts and salt.
In small bowl, mix together orange juice, margarine and egg.
Add to dry ingredients, mixing with fork until just combined; do not overmix.
Spray six 2½ inch muffin cups with nonstick cooking spray; divide batter evenly among the cups.
Bake 20 to 25 minutes, or until golden brown.
