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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Orange-Pecan Muffins |
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Serves: 2 Print this RecipePrep: 20 min Bake: 25 min Makes: 4 muffins 1/3 cup orange juice 2 tablespoons packed brown sugar 2 tablespoons butter or margarine, melted 1 egg white 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1 teaspoon baking powder 1/4 teaspoon grated orange peel 2 tablespoons finely chopped toasted pecans 1. Heat oven to 400°. Grease bottoms only of 4 medium muffin cups, 2 1/2 X 1 1/4 inches, or line with paper baking cups. 2. Beat orange juice, brown sugar, butter and egg white in medium bowl. Stir in flours, baking powder and orange peel all at once just until flour is moistened (batter will be lumpy). Fold in pecans. Divide batter evenly among muffin cups. 3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. 1 Muffin: Calories 175 (Calories from Fat 80); Fat 9g (Saturated 4g); Cholesterol 16mg; Sodium 180mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 6% Diet Exchanges: 1 1/2 Starch, 1 1/2 Fat 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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