Recipe - Orange Corn Muffins

1 md Orange
One half cup (125 mL) shortening
2 tablespoon (30 mL) granulated sugar
Replacement
Or granulated fructose
1 Egg
2 cup (500 mL) flour
One half teaspoon (2 mL) baking powder
One half teaspoon (2 mL) baking soda
One fourth teaspoon (1 mL) salt
One half cup (125 mL) buttermilk

Juice and grate the rind of the orange; remove seeds from the juice. Cream
together shortening and sugar replacement. Add egg, orange juice and grated
orange rind, beating until light and fluffy. Combine flour, baking powder,
baking soda and salt in sifter, and add alternately with buttermilk to
creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased
cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190
C) for 10 to 12 minutes.

Exchange 1 cookie with sugar replacement: 1/3 fruit
1/3 fat Calories 1 cookie with sugar replacement: 27 Exchange 1
cookie with fructose: 1/3 fruit
1/3 fat Calories 1 cookie with fructose: 30
Posted to MMRecipes Digest V3 #305

Date: Wed, 6 Nov 1996 14:18:31 0800 (PST)

From: Corky Courtright corky@discover.net