Orange-Pecan Cornmeal Muffin

Heat oven to 400° F. Line twelve 2-1/2-inch diameter muffin cups with paper liners. With electric beaters, beat butter and sugar until light and fluffy. Beat in egg white and orange peel. Combine flour, cornmeal, baking powder, salt and baking soda. Beat in flour mixture alternately with orange juice, ending with flour mixture. Divide batter among muffin cups. Sprinkle nuts on top. Bake 14 to 16 minutes, until tops brown lightly and a toothpick inserted in the center comes out clean. Remove muffins from pan; cool on racks.

Makes 12 muffins.

*If using orange juice made from frozen concentrate, increase sugar to 1/2 cup.

To make batter and freeze ahead: Freeze batter, uncovered, in lined muffin cups until frozen solid. Remove muffins from pan and package in heavy-duty aluminum foil or plastic bags. Label and date, freeze at 0° F. up to 4 weeks. To bake, do not thaw. Return muffins to pan and bake at 375° F. until muffins test done, 25 to 30 minutes.

ORANGE-PECAN CORNMEAL MUFFINS

Nutritional Breakout Per Serving:

Servings per recipe: 12

Calories per serving: 145

Protein: 2.43 g

Carbohydrates: 22.46 g

Dietary Fiber: 1.42 g

Fat: 5.4 g

Saturated Fat: 2.03 g

Sodium: 209.92 mg

Cholesterol: 7.8 mg

Percent of calories from fat: 33%

20% U.S.RDA for Vitamin C

EXTRA LIGHT 1% MILK

Nutritional Breakout Per Serving:

Serving size: one cup (8 fl. oz.)

Calories per serving: 120

Protein: ll g

Carbohydrates: 15 g

Fat: 2 g

Sodium: 160 mg

Cholesterol: 10 mg

Potassium: 444 mg

Percent of calories from fat: 17%

% U.S. RDA per serving:

Calcium 40%

Riboflavin 35%

Phosphorus 30%

Protein 25%

VitaminD 25%

Vitamin B12 20%

Niacin 15%

Magnesium 10%

Vitamin A 10%