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Cinnamon-Orange Breakfast Puffs |
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Serves: 2
Print this Recipe
Prep: 15 min
Bake: 15 min
Cool: 5 min
Makes: 12 puffs
If you like, you can also make regular-size muffins. The batter will fill 4 to 5 regular muffin cups. Bake about 20 minutes.
1 tablespoon plus 1 teaspoon sugar
1/4 cup orange juice
2 teaspoons vegetable oil
1/2 teaspoon almond extract
2 tablespoons fat-free cholesterol-free eggs product or 1 egg white
2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon grated orange peel
3 tablespoons sugar
2 teaspoons butter or margarine, melted
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1. Heat oven to 400°. Spray 12 small muffin cups, 1 3/4 X 1 inch, with cooking spray.
2. Mix 1 tablespoon plus 1 teaspoon sugar, the orange juice, oil, almond extract and egg product in small bowl until well blended. Add flour, baking powder, 1/4 teaspoon cinnamon and
the orange peel; stir just until moistened. Fill muffin cups 3/4 full.
3. Bake 12 to 15 minutes or until light brown. Remove from pan; cool 5 minutes. Mix 3 tablespoons sugar and remaining 1/2 teaspoon cinnamon in small bowl. Brush each puff with butter;
roll in sugar-cinnamon mixture.
1 Puff: Calories 55 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 55mg; Carbohydrate 11g (Dietary Fiber 0g); Protein 1g o % Daily Value: Vitamin A 0%; Vitamin C 0%;
Calcium 2%; Iron 2% o Diet Exchanges: 1 Fruit
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Cinnamon-Orange Breakfast Puffs is from the Cook'n for Two collection. Click here to get this CD or download the recipes right now!
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