BLUEBERRY ORANGE MUFFINS
1/4 Crisco stick or 1/4 cup Crisco all-vegetable shortening
1/3 cup firmly packed brown sugar
2 egg whites, lightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 tsp grated orange peel
1 1/3 cups all-purpose flour
1 cup uncooked old-fashioned or quick oats, uncooked
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt (optional)
3/4 cup fresh or frozen blueberries
Heat oven to 400 degrees F. Line 12 medium (about 2 1/2 inches) muffin cups with foil or paper liners.
Combine shortening and brown sugar in a large bowl. Beat at medium speed of electric mixer or stir with a fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually; set aside.
Combine flour, oats, baking powder, baking soda, cinnamon and salt, in medium bowl. Stir into liquid ingredients until just blended. Fold in blueberries. Fill muffin cups 2/3 full.
Bake at 400 degrees F for 18-20 minutes or until golden brown. Serve warm.
VARIATIONS:
Substitute 3/4 cup fresh or frozen cranberries, coarsely chopped for blueberries.
TO FREEZE AHEAD:
Baked muffins can be frozen. To reheat, microwave on HIGH about 30 seconds per muffin.
Makes 1 dozen muffins
Source: Recipe booklet: Sweets for All Occasions, Crisco |