Recipe submitted by Heather Donahue and is a favorite of the food and nutrition services department at Rhode Island Hospital.
Ingredients
- 1 naval (seedless) orange
- 1 cup unbleached white flour
- 3/4 cup whole wheat flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup unprocessed wheat germ
- 1/4 cup milled flax seed
- 3 tbsp. olive oil or canola oil
- 1 tbsp. honey
- 1.5 cups buttermilk
- 1/4 cup low-cholesterol egg substitute
- 1/2 cup chopped, pitted dates
- 1/2 cup chopped walnuts
Directions
Yields: 1 dozen 2" muffins
Time: About 45 minutes
Preheat oven to 375°. Grate enough of the orange rind to make ½ teaspoon. Set this aside and proceed to remove and discard the remaining orange peel. Section the orange (do this over a bowl so you won't lose the juice), and cut the sections into small pieces. Sift together flours, baking soda, and salt. Stir in the wheat germ and flax seed and make a well. Beat together the buttermilk and egg substitute. Add combined oil and honey. Beat well. Stir in the orange pieces (plus juice), the ground orange rind and the dates. Add the wet mixture to the dry. Stir until thoroughly mixed. Spray the muffin cups with a no stick cooking spray. Spoon the batter into the muffin cups. Bake at 375° for 20 to 25 minutes.
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