QUICK FACTS
PREPARATION TIME
10 min (for 16 serves)
COOKING TIME
20 min (for 16 serves)
BREAKFAST
Muffins
SUMMARY
These portable muffins make a wonderful morning treat! They're great with a cup of coffee or tea! It is made of soybean flour not wheat so its tummy friendly to those with wheat intolerance.
INGREDIENTS
188 g
low-fat soy flour
1 g
salt
0.75 serve (0 g)
baking powder
38 g
Splenda No Calorie Sweetener
0.38 cup (98 g)
skim milk, powdered
0.38 cup (99 g)
orange juice
2.25 egg (83 g)
eggs, slightly beaten
38 g
reduced-fat butter
4 g
orange rind, grated
188 g
cranberries, fresh
METHOD
1. Preheat oven to 350 F (175 C). Line muffins tins with paper liners.
2. Combine all dry ingredients in a medium bowl. Make a well at the middle and add eggs, milk, orange juice, rind and eggs. Mix until just blended and free from lumps.
3. Fold in cranberries. Spoon into prepared muffin tins 2/3 full.
4. Bake for 20-25 minutes. Cool in wire racks.
5. Serve or store in airtight container.
NUTRITIONAL PANEL
Per Serve
Energy:
426.4 kJ (101.9 kcal)
Protein:
8.7 g
Total Fat:
2.9 g
-Saturated:
1.2 g
-Mono-Unsaturated:
0.8 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
8.6 g
-Complex Carbs:
1.6 g
-Sugar:
4.9 g
Fibre:
2.8 g
Water:
36.0 mL
Alcohol:
0.0 g
Cholesterol:
29.8 mg
