• 3 cups (18 oz) Mandarin orange segments, halved
  • 1 tablespoon orange or vanilla extract
  • 6 cups cake flour
  • 2 1/3 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup (6 oz) egg substitute
  • 3 cups non-fat plain yogurt
  • 1/2 cup canola oil
  • 1 cup (4 oz) pecans, chopped, (optional)
  • 6 cups Wild Blueberries


        

        

			
In a bowl combine orange segments, and extract; reserve. In large bowl combine flour, baking powder, baking soda and salt; reserve. In another bowl combine sugars, egg substitute, yogurt and oil. Stir into dry mixture and mix just to combine. Fold in orange mixture, pecans, if desired, and Wild Blueberries. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm. Yields approximately 36 muffins.


							
Nutrition

				
199 calories per muffin; 25% calories from fat