|Serving Size: 1 muffin||Servings Per Recipe: 1 dozen muffins|
|Amount Per Serving|
|Calories||130||Total Fat||5 g|
|Cholesterol||20 mg||Sodium||260 mg|
|Total Carbs||18 g||Protein||3 g|
Preheat oven to 425F. Spray muffin tin with nonstick coating agent.* Sift dry ingredients into medium-size bowl. In separate bowl, combine egg with milk, margarine, and orange rind. Beat with fork or whisk to mix thoroughly. Make a well in center of dry ingredients. Pour in liquid ingredients; stir quickly until dry ingredients are just moistened and mixture is still slightly lumpy. Divide batter into muffin cups, filling each two-thirds full. Bake 15 to 20 minutes, or until golden brown and toothpick inserted in center comes out clean. Loosen edges of muffins. Let stand 1 or 2 minutes. Turn onto cooling racks.
Note: By substituting 2 tablespoons liquefied Butter Buds for the margarine in this recipe, you can save 32 calories, 4 g fat, 12 mg cholesterol, and 10 mg sodium per muffin.
*There's no need to spray with a nonstick coating agent if you own a nonstick muffin tin.