Low, Low Fat Muffins

Low, Low Fat Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12Muffins

    • About This Recipe

    “This recipe produces a lovely moist muffin. You won’t belive that it is low fat!”

    Ingredients

  • 2cupsflour
  • 1/4 cupbrown sugar, firmly packed
  • 1tablespoonbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cuporange juice
  • 1/2 cupskim milk
  • 1/3 cuporange marmalade( use low sugar)
  • 2tablespoonsorange marmalade( use low sugar)
  • 1/4 cupegg substitute
  • 1teaspoongrated orange rind

    • Directions

  • Heat oven to 400F and put paper liners in 12 muffin cups.
  • Mix all the dry ingredients, mix well.
  • Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well.
  • Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened.
  • Do not over mix.
  • Divide among the cups.
  • Add a dab of orange marmalade to the top of each muffin and with a tooth pick.
  • swirl it around the batter so it looks a bit like a ribbon running around the muffin.
  • Bake muffins until tops are firm& golden about 20 minutes.
  • Cool on wire rack for 5 minutes.

    • Reviews

  • “Muffins were ok but a little rubbery because of the lack of fat, I think.”

  • “My husband thought these were good, but would leave out the orange rind, my daughter didn’t like them, and I thought they were okay. I also thought the rind was too strong. They were very hard to get out of the muffin liners, so I would spray them next time.”

  • “I’m agree with Indiana Debbie, these muffins remain rubbery in texture. My husband didn’t like them, unfortunately because he likes a perfectly good baked cakes:(:( Sorry!”

  • “My dh liked these muffins they pack alot of flavor due to the marmalade in them.I used a ice cream scoop and got 9 really nice sized muffins. Mine baked up in 15 minutes. Next time I make these I would like to heat the 2 tbsp of marmalade to make the swirling a bit easier but I like the glaze it made on the tops of the muffins. Also would like to try them with a little melted butter or oil (1/4 cup) added just to see the difference in the nutrition facts and the texture of the muffins.Made for the Lite and Low cooking challenge in the photo forum.”

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