Mandarin Blueberry Muffins
Type: Desserts and Baked Goods
Mandarin oranges and the berries of your choice add a natural sweetness to these muffins.
Serves: 12 muffins
- 1 can (11 ounces) mandarin orange sections in light syrup, undrained
- 1 1/2 cups whole wheat pastry flour or unbleached flour
- 3/4 cup oat bran
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 egg whites, lightly beaten
- 1/4 cup reduced-fat margarine or light butter, melted
- 1 teaspoon vanilla or almond extract
- 1/4 cup plus 2 tablespoons dried blueberries, cherries, or cranberries
- Drain the oranges, reserving 1/4 cup plus 1 tablespoon of the syrup. Set aside.
- Place the flour, oat bran, sugar, and baking powder in a large bowl, and stir to mix well. Crush the orange sections into small bits, and add the oranges and the reserved syrup, the egg whites, the margarine or butter, and the vanilla or almond extract to the flour mixture. Stir just until the dry ingredients are moistened. Fold in the blueberries, cherries, or cranberries.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill two-thirds full with the batter. Bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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