	Buy Now! Large Scoop $17.50

	Buy Now! Muffin Pan $18.50

	Buy Now! Orange-Infused Canola Oil $12.00

	Buy Now! Stackable Cooling Rack $15.50

	Buy Now! Stainless Mixing Bowl Set $84.50

Orange Muffins

Ingredients:


2	cups (500 mL) all-purpose flour
3/4	cup (175 mL) sugar
1	tbsp (15 mL) baking powder
1/2	tsp (2 mL) salt
1	cup (50 mL) milk
1/4	cup (50 mL) Orange-Infused Canola Oil
1	egg

Directions:

Preheat oven to 400°F (200°C). Place paper liners in wells of Muffin Pan.
Combine flour, sugar, baking powder and salt in Stainless (4-qt./4-L) Mixing Bowl. Whisk together milk, oil and egg in Stainless (2-qt./2-L) Mixing Bowl. Add milk mixture to dry ingredients; stir until just moistened. Drop slightly rounded scoops of batter into wells of muffin pan using Large Scoop.
Bake 18-20 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Remove muffins from pan and cool completely.

Yield: 12 muffins

Nutrients per serving: (1 muffin): Calories 180, Total Fat 6 g, Saturated Fat .5 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g

Cook's Tips: If desired, stir in 1 cup (250 mL) fresh blueberries or dried cranberries into batter.