Orange Nut Muffins
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Orange juice||2 Cup (32 tbs)|
|Egg substitute/4 eggs beaten||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), melted|
|Sugar substitute/1 1/4 cups granulated fructose||5 Tablespoon|
|Thinly sliced and snipped orange zest||2 Tablespoon|
Preheat oven to 400Â°.
Spread chopped walnuts in a pie plate.
Toast for 5 to 10 minutes until they are lightly browned and crisp.
Watch them carefully so that they don't burn.
Remove from oven and cool.
Leave oven on so it is preheated for the muffins.
In a large bowl, sift together flour, baking soda, and baking powder.
Add the cooled walnuts and whisk together.
In a medium bowl, beat together orange juice, egg substitute, margarine, sugar substitute, and orange zest.
Pour the wet ingredients into the dry ingredients.
Mix just until thoroughly combined.
Do not overmix.
Oil or oil spray two large 6-section muffin pans and add batter.
Bake for 25 to 35 minutes or until knife inserted in center comes out clean.
Cool for 5 minutes, remove from pans, and place on rack.