3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup liquid egg substitute or 2 beaten eggs
1 cup milk
1/2 cup cooking oil
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons finely shredded orange peel
1 cup miniature semisweet chocolate pieces
1 can orange juice concentrate, thawed (optional)
Grease twenty-four 2-1/2-inch muffin cups or line the cups with paper bake cups. Set the muffin pans aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Make a well in the center. In another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in chocolate pieces.
Fill prepared muffin cups 2/3 full. Bake in a 400 degree oven for 18 to 20 minutes or until golden. Remove from pans; serve warm. If desired, brush muffin tops with a little orange juice concentrate.
Recipe makes 24 muffins.
Serving size: 1 muffin
Calories: 170; Total Fat: 7g; Saturated Fat: 2mg; Cholesterol: 19mg; Sodium: 91mg; Carbohydrates: 24g; Fiber: 1g; Protein: 3g
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