- 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) canola oil
- 1 egg
- 2 tsp (10 mL) grated orange zest
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, egg and zest 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.
- 12 muffins servings of 1 muffin
Nutrients per serving:
Calories 180, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g
If desired, stir in 1 cup (250 mL) fresh blueberries or dried cranberries into batter.