Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apple Orange Spice Muffins (ww) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 no ingredients
3/4 Cup(s) Flour
1 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Baking soda
1 Dash salt
1/3 Cup(s) Instant nonfat dry milk
2 Tablespoon(s) Margarine
1 Tablespoon(s) Brown sugar
1 Large egg
2 apple
Directions:
T raisins -------------------------Plus 1 tsp. frozen.
concentrate------------------- 1 T apple juice 1 orange peel 1
dash cream of tartar Preheat oven to 375 degrees F. Into small bowl
sift together flour, baking powder, cinnamon, baking soda, salt,
nutmeg and cloves; stir in milk powder and set aside. In mixing bowl
cream margarine with sugar; add egg yolk and, using electric mixer on
medium speed, beat until thick and creamy. Add apples, raisins, juice,
and orange peel and stir to combine; add flour mixture and beat until
well blended. In separate bowl, using clean beaters and mixer on high
speed, beat egg white with cream of tartar until stiff but not dry;
fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan
cups with nonstick cooking spray; spoon 1/8 of batter into each
sprayed cup (each will be about 2/3 full) and partially fill remaining
cups with water (this will prevent pan from burning and/or warping).
Bake 20 to 25 minutes (until cake tester, inserted in center, comes
out clean). Remove pan from oven and carefully drain off water
(remember, it will be boiling hot); remove muffins to wire rack and
let cool. Makes 4 servings of 2 MUFFINS EACH! Posted to MM-Recipes
Digest by NJSmith <frwyprof@mediaone.net> on Sep 17, 1999

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 15.6mg
Sodium: 143.3mg
Potassium: 85.5mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 8.3g
Protein: 1.8g


Scale this recipe to Servings [?]