Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 12 Serving(s)

Dried ground orange rind with whole cranberry sauce, orange or tangerine juice, apple juice, all fruit marmalade and thin rolled oats make up these tasty oat muffins packed with nutrients. (NOTE: used low sodium baking powder, lite salt and orange juice concentrate)

What you’ll need
1 1/4 cup unbleached flour1 1/4 tsp. baking powder3/4 tsp. baking soda1/4 tsp. lite (or regular) salt2 tbsp. dried ground orange rind2/3 cup fruit-sweetened whole cranberry sauce1/4 cup orange or tangerine juice concentrate3/4 cup apple juice concentrate1/3 cup all fruit orange marmalade2 med egg whites2 3/4 tbsp. olive or safflower oil1/4 cup water1 1/2 cup thin-rolled (quick) oats

Step 1
Preheat oven to 350-degrees.
Step 2
Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Step 3
Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.

Diabetic Exchanges
Starch: 1 1/2Fat: 1/2Carbohydrate: 1