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Orange Almond Muffins

Servings = 6 | Serving size =1 muffin

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 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1 1/2 tsp	pure almond extract
1 cup	all purpose white 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	non-fat buttermilk
1/3 cup	orange juice
2 tsp	light brown sugar

Preheat oven to 375°F.

Using a whisk beat the egg yolk until frothy and then cream together with the reduced-fat spread. Add the 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

Calories 203 | Calories from Fat 55

Amount Per Serving (% Daily Value)

Total Fat 6g (10%) | Saturated Fat 1g (5%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 271 mg (11 %)

Total Carbohydrates 30g (10%) | Sugars 3g

Dietary Fiber 3g (12%) | Protein 7g

Vitamin A 3% | Vitamin C 6 % | Calcium 10% | Iron 12%

Vitamin K 1 mcg  | Potassium  207 mg | Magnesium  51 mg