Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

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) - Share Your Recipe!

Recipe Name: Apple-orange Spice Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

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, nutmeg & cloves
1/3 Cup(s) Instant nonfat dry milk powd
2 Tablespoon(s) Plus 2 tsp. margarine
1 Tablespoon(s) Plus 1 tsp. Fimrly packed
1 Brown sugar
1 Large egg, separated
2 Sm. pared, grated applies
2 Tablespoon(s) Raisins
1 Tablespoon(s) Plus 1 tsp. frz. concen.
Apple juice, no sugar added
1 Grated 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! From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 178
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 47.3mg
Sodium: 325.1mg
Potassium: 122.6mg
Carbohydrates: 24.6g
Fiber: 1g
Sugar: 4.6g
Protein: 4.3g

Scale this recipe to Servings [?]