Makes 6 muffins: line muffin pan with paper baking cups); set aside. PREHEAT oven to 400F.
WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup pyrex or other measuring cup. Stir with a fork to incorporate the honey.
DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir together to mix and fluff. NOTE: If using fresh orange rind, add it to the wet ingredients.
Add very cold whipped margarine to the dry ingredients, working it in with a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork. Finally, fold the Wet into the Dry ingredients in the larger bowl and fold until just combined. Stir in the carrots.
Batter will be drop-cookie stiff. Divide the batter equally into the muffin cups, filling each about three-quarters or more full. Bake at 400F about 18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire rack.
VARIATION: replace carrot with zucchini.
(MC-PER MUFFIN 17% cff: 128 calories, 2.5g fat, 4g protein, 24g carbohydrate, 0mg cholesterol, fiber 2g.)
*TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour. * OAT bran (cereal) flakes with flax seed; lightly crushed. *To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds.
Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.)
1998Apr Hanneman >>eat-lf Review: Flavorful but dry; texture a little tough. Next time double the carrot.
Recipe by: Prevention's Stop Dieting and Lose Weight /Revised
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 19, 1998
