Friday, January 1, 2010

Orange you glad I baked muffins again?

Yikes! When I decided to look for the nasty smell emanating from my fridge, I didn't expect to find a bushel of oranges. Well, maybe not a bushel - but a goodly sum. And apples, too. Altogether too many. And that's not counting the petrified ones I had to throw away. Time to look for a recipe that can use up some of these surplus fruits.
I found this recipe in one of my 6 Norene Gilletz cookbooks, Norene's Healthy Kitchen©.
 Her web site is

I did modify it slightly -  I used Splenda® instead of sugar, liquid egg white instead of 2 eggs, and I added 1/4 cup of flax meal since I am consciously trying to include flax in more of the foods I prepare. If you read my last blog, you'll understand why!  I ended up using only 1 of the oranges when all was said and done, so I'm sure I'll be hunting for more recipes to use them up. The apples will be much easier - there are so many more recipes!
DH and I didn't give them much of a chance to cool before we tucked into them. And not being sure of the taste verdict, we each had to have a second one.  I suppose I should have calculated the Weightwatcher® points before scarfing the second one, but it's too late now!  Good thing all I had for lunch was a salad.

Blueberry Cornmeal Muffins

1 cup cornmeal
1 cup whole wheat or all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp.salt
1/2 cup plain nonfat yogurt
1/2 cup orange juice
1/4 cup canola oil
1/2 cup granulated sugar (I used Splenda®)
2 large eggs or 1 lg.egg plus 2 egg whites  (I used 1/3 cup liquid egg whites)
1 tsp. ground cinnamon (I used a heaping teaspoon)
1/4 cup flaxmeal - optional. This was not part of Norene's original recipe.
1 cup fresh or frozen blueberries. (If frozen , do not thaw.)

  1. Preheat oven to 375° F. Line a 12 compartment muffin pan with paper liners or spray with cooking spray.In a large bowl, measure all the dry ingredients and mix well.

  2. Add the yogurt, orange juice, oil,sugar or Splenda, eggs, and cinnamon. (Norene suggests using a food processor and processing with quick on/off pulses until smooth.) An option is an electric mixer. I was too lazy to drag out either of these, so I mixed vigourously with a spoon.
    Stir in the blueberries with a rubber spatula.
  3. Scoop the batter into the muffin pan, filling each compartment about 3/4 full. Bake for 20-25 minutes or until golden brown and the tops spring back when lightly touched. Cool slightly before removing from pan. Makes 12 muffins which can be frozen.

They smelled amazing while they were baking (the cinnamon, I think.)

The muffins didn't rise a whole lot - maybe because they were cornmeal based, and cornmeal muffins generally don't rise much. Perhaps if I had followed Norene's directions and used the processor or even an electric mixer they might have been higher. Next time! These are a definite "Doagain". Each muffin works out 3 Weightwatcher points with Splenda® or sugar.


  1. So did you ever calculate the number of points per muffin? They look like something I would like with tea for sure.
    Check out Norene's site at

  2. It works out to 3 points - with or without sugar. Might as well enjoy the sugar!

  3. I got the following e-mail from Norene :

    “Thanks for posting your adaptation to my muffin recipe! To make them a bit lighter, increase the egg whites to a scant 1/2 cup. The replacement for each egg is 3 Tbsp plus 1 tsp. egg whites so for 2 eggs you need about 7 Tbsp egg whites, almost 1/2 cup. Flax also makes them a bit heavier, but they'll still be yummy! Glad to know you're cooking from so many of my cookbooks!!!

    Norene Gilletz, Toronto”