This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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.
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 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 375°F.
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.
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|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 3g||14%|
|Vitamin A 1%||Vitamin C 12%|
|Calcium 11%||Iron 12%|
|Vitamin K 1 mcg||Potassium 241 mg|
|Magnesium 63 mg|