Orange Muffins

Just the name was enough to make me want to make these for dessert!

Yields - about 2 dozen muffins
Preparation Time: 20 minutes
Cooking Time: 20 minutes

For the Muffins:
1 cup milk [used buttermilk]
1/2 cup freshly squeezed orange juice
1/2 cup sour cream [used light sour cream]
2 large eggs
2 sticks (16 Tblspn) unsalted butter, melted
3-1/2 cups all-purpose flour [used 2-1/2 cups all-purpose & 1 cup white whole wheat
1 cup sugar [used 1/2 cup Splenda blend per conversion table]
1-1/2 Tblspn baking pwoder
1/2 tsp salt
Zest of 1 orange

For glaze:
1/4 cup freshly squeezed orange juice
1-1/2 cups confectioner's sugar [only used 1/3 cup and left a few without glaze]
1-2 tsp orange zest

1.  Preheat oven 350ºF.  Line 16 wells of a muffin pan (or pans) with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.

2.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

3.  Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

4.  To make the glaze, combine the orange juice, confectioner's sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow the glaze to set before serving.  Store in an airtight container.

Source:  Pinterest http://annies-eats.com/2010/04/16/orange-muffins/

Review/Suggestions:

• Even though you are using orange juice and zest, I would still recommend adding some orange flavoring - between 1-2 tsp (depending on just how much 'orange flavor' you like).
• Same goes for the glaze.
• For the ones I didn't glaze, you can only faintly taste the orange.  My other taste tester said that the glaze did add to the orange taste, but it was still on the light side.  So, again if you want more 'orange' then add that orange flavoring.
• Either way, these are definitely a "keeper!"

Quick & Easy: Rise-and-Shine Cookies

Who can argue with cookies for breakfast especially when they're high in fiber, low in fat and oh so tasty?!

Serves - 15-20  /  Serving - 2 cookies
Preparation Time: 10 minutes
Cooking Time:  10 minutes

1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup firmly packed brown sugar [used Splenda brown sugar - did not firmly pack]
Egg substitute equivalent to 1 egg
3 Tblspn vegetable oil
1-1/4 cups quick-cooking or regular rolled oats
1/2 cup wheat germ

1.  Preheat oven 350ºF.

2.  In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg.  Set side.

3.  In a large bowl, combine brown sugar, egg substitute, and vegetable oil.  Stir until well combined.  Stir in flour mixture, oats, and wheat germ.

4.  Drop dough by tablespoons about 1 inch apart on a baking sheet.  Flatten slightly to a 2-inch diameter with your hand or the bottom of a glass.  Bake 10 minutes or until light brown.  Cool on wire racks.  Store cooled cookies in an airtight container for one week or in the freezer for several weeks.

Exchange - [information not listed]
Calories - 116                         Sodium - 74mg
    Calories from Fat - 32       Total Carbs - 18g  w/net carbs - 16.8g
Total Fat - 4g                             Dietary Fiber - 1.2g
   Saturated Fat - 1g                    Sugar - 6.4g
   Polyunsat Fat - 2g                 Protein - 3g
   Monounsat Fat - 1g
Cholesterol - 0g

Source: American Heart Association Quick & Easy Cookbook by the American Heart Association

Review/Suggestions:

• I will definitely go with 1/4 cup Splenda brown sugar next time.  They are very sweet.  Since you only need to use half the amount of Splenda to regular sugar, the nutritional analysis that I ran with the 1/4 cup Splenda resulted in only had good points about the recipe (very high in manganese and high in selenium).
• Line your cookie sheets with parchment paper.  You can keep using the same sheets to bake all the cookies and then just throw away.  Best part, no cookie sheets to wash.
• At first I tried using a glass to flatten the dough, but kept having to peel them off the glass, so I ended up using my palm.
• Either way, if you have a picky eater - they will never be able to tell that you used whole wheat flour or wheat germ in the recipe.