Description[]
Yield: Approximately 36 muffins
Ingredients[]
- 18 oz (3 cups) mandarin orange segments, halved
- 1 tbsp orange or vanilla extract
- 1½ lbs (1½ qts) cake flour
- 1 oz (2⅓ tbsp) baking powder
- ½ oz (1 tbsp) baking soda
- ¼ tsp salt
- 12 oz (1½ cups) brown sugar
- 6 oz (¾ cup) granulated sugar
- 6 oz (¾ cup) egg substitute
- 1½ lbs (3 cups) non-fat plain yogurt
- ½ cup canola oil
- 4 oz (1 cup) pecans, chopped, (optional)
- 1½ lbs (1 qt) wild blueberries
Directions[]
- In a bowl combine orange segments, and extract; reserve.
- In large bowl combine flour, baking powder, baking soda and salt; reserve.
- In another bowl combine sugars, egg substitute, yogurt and oil.
- Stir into dry mixture and mix just to combine.
- Fold in orange mixture, pecans, if desired, and wild blueberries.
- Scoop (20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total) and bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch.
- Serve warm.
Nutritional information[]
Calories per muffin: 199; Calories from fat: 50