Mandarin Orange Muffins

You won’t find muffins this good or this healthy at your local bistro or coffee shop! With a carb count that won’t ruin your diet, you can enjoy these muffins every morning with coffee, tea, or cocoa.

Nutritional Breakdown
Protein: 8.2%; Carbohydrate: 75.2%; Fat: 16.6% Totals Per Serving
Calories: 131; Protein: 2.6g; Carbohydrate: 23.3g; Fat: 2.3g; Cholesterol: 1mg; Sodium: 98mg

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
2 egg whites
1/3 cup reduced fat milk
1/3 cup orange juice
1 tablespoon Canola oil
2 tablespoons softened light butter
1 teaspoon dried orange peel, or freshly grated orange zest
11-ounce can mandarin orange slices in light syrup, drained

Preheat oven to 350 degrees. In a mixing bowl, combine flours, sugar and baking powder. Make a well in the center. In another bowl combine the egg whites, milk, orange juice, Canola oil, light butter and orange peel (or zest). Add wet mixture all at once to the dry mixture. Stir just until moistened. Set aside 12 of the orange slices and add the rest to the batter. Stir the batter to blend. Coat 12 muffin tin cups with butter flavor olive oil cooking spray. Fill each cup evenly with batter. Top with one reserved orange slice per cup. Bake 20 minutes or until muffins are done. Makes 12 servings.