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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"I believe the world to be a muffin pan, and there certainly are a lot of muffins here."
-Aaron Funk, Musician

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Orange and almond are made for each other. Using half of the almonds inside the muffin adds a wonderful chewy texture. On top they add both a nutty flavor and a crispiness.

Citrus Zest

The zest of any citrus fruit is the outermost, colored layer of the rind. This is where all the essential oil is found and, as such, all the flavor. The white part between the colored zest and the pulp of the fruit is called pith and the strong bitter flavor can ruin your dish.

My utensil of choice for removing the zest from any citrus fruit is the microplane. This is a flat grater about 2 inches wide and 6 to 8 inches long with a handle. This grater has narrow serrations which are extremely sharp. The result is a light feathery zest with less chance that you will dig into the bitter pith.


 

Orange Almond Muffins



Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

Muffins will keep for 24 - 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large egg separated
1 tsp canola oil
1/2 cup Z-Sweet stevia or Splenda
2 Tbsp non-fat yogurt
1 1/2 tsp pure almond extract
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 Tbsp wheat germ
1 tsp orange zest
1/2 cup slivered blanched almonds
1/4 cup low-fat buttermilk
1/3 cup orange juice
2 tsp light brown sugar

Preheat oven to 375F.

Using a whisk beat the egg yolk until frothy and then cream together with the canola oil. Add the Z-Sweet or Splenda and whisk until smooth. Add the yogurt and almond extract while whisking.

Place the all purpose flour, whole wheat flour salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the wheat germ. Add the orange zest and 1/4 cup of the almonds.

Gently fold the creamed mixture together with the flour mixture. As this is blended whisk the egg white until frothy and white. Fold into the muffin batter.

Slowly add the buttermilk and orange juice, blending after each until smooth. As soon as the mixture is well blended, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the top with the brown sugar and the remaining 1/4 cup almonds.

Bake for 20 - 22 minutes.

Nutrition Facts

Serving size = 1 muffin

Servings = 6

.

Amount Per Serving

Calories 230 Calories from Fat 71
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 258mg 11%
Total Carbohydrates 31g 10%
    Dietary Fiber 3g 14%
    Sugars 4g  
Protein 9g  
Vitamin A 1% Vitamin C 12%
Calcium 11% Iron 12%
Vitamin K 1 mcg Potassium 241 mg
Magnesium 63 mg