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Nutrition Facts
Serving Size 1 (68g) Recipe makes 9 servings The following items or measurements are not included below: 1 cup Splenda sugar substitute
Calories 167
Calories from Fat 54		(32%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 157mg		6%
Potassium 94mg		2%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.8g	3%
	Sugars 2.4g
Protein 3.8g		7%
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By: Sydney Mike

Tangy Orange Juice Muffins (Diabetic)

Recipe #151151 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Jan 10, 2006

I love oranges, orange juice, orange oil (great for polishing furniture!) and just the smell. It always puts me in a fall, Christmas mood. I experienced the most wonderful thing this year at Christmas - REAL LIVE FLORIDA ORANGES! My aunt's sister, Connie, lives in FLA and has an orange tree. They are so different from the "brought ons" (what my dad calls things like the crunchy tomatoes in December) that the grocery store has. Sometimes around here, though, we get good home-grown stuff. Anyway, I still have about three left and I am going to absolutely cherish every one down to the last peel, which I'll probably freeze for later use. (Thanks for the tip in the frugal thread!) These muffins are great and really need no butter or jam, just a great cup of hot tea.

SERVES 9 (change servings and units)

Ingredients

2 cups all-purpose flour
1 cup Splenda sugar substitute
2 teaspoons baking powder
1/8 teaspoon salt
1 cup orange juice
4 tablespoons stick butter or margarine, melted
1 large egg, slightly beaten
1 teaspoon orange zest

Directions

1
Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
2
Combine flour, Splenda, baking powder and salt in a large bowl.
3
Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
4
Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
5
Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
6
One muffin is 2 starch and 1 fat.

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Featured Reviews for This Recipe

From: mikekey

On May 20, 2007

These were very good. As a diabetic, I appreciate people posting recipes using Splenda. I made these in memory of Redneck Epicurian (Amy), who always had a cheery word for everyone!

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From: Diana #2

On May 17, 2007

This was just okay. The flavour was very mild, so if I made it again, I'd increase the zest and maybe add a bit or orange flavouring. Maybe my juice wasn't really strong. I also found them to be quite heavy. I was surprised as it has enough baking powder in it. Maybe it's just one of those things. Some days it works, some days it doesn't.

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From: Lisa Eberhardt

On Jan 12, 2006

We had this for brunch. Used 1/2 pineapple juice and 1/2 orange juice because I ran out of orange, and it turned out great. Has a nice citrus flavor - mild enough to not scare the kids, flavorful enough to please the adults. Thanks for a great recipe!

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