Cooking Done Light

These muffins have a fresh, light orange flavor that is a perfect “pick-me-up”. They are sweet and refreshing without being overpowering or heavy. To be honest, I wasn’t quite sure that I would like the combination of orange and pecan – but it came out surprisingly delicious. If you are in the mood to try something different and new, these muffins are just the thing!

1 1/2 cups whole wheat pastry flour

1/2 cup all purpose flour

3 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 tablespoons oil

3/4 cup skim milk

1/2 cup chopped pecans

6 tablespoons sugar free orange marmalade

1/2 cup freshly squeezed orange juice

1/2 tablespoon grated orange rind (optional)

1 whole egg

Preheat the oven to 425 degrees and lightly grease a 6 cup jumbo (or 12 cup standard) muffin with nonstick spray.

Mix the flour, baking powder, sugar and salt together in a large bowl. Whisk the oil, egg, milk, orange juice and orange rind in a separate bowl. Add the wet ingredients to the dry ingredients and mix until just moistened, then stir in the pecans.

Fill the muffin tins about 1/3 full with batter, then spoon one teaspoon of the marmalade (centered) on top of the batter. Divide the remaining batter between the muffin cups, spooning it directly on top of the marmalade. Bake for 25 minutes (or until a wooden pick inserted in the center comes out clean).

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Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 269 calories, 3 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 2 g added sugar, 4 g protein, 193 mg sodium, less than 1 mg cholesterol