2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. grated orange peel
1 egg, beaten
3/4 c. orange juice
1/4 c. butter, melted
2 tbsp. milk
1 tsp. vanilla extract
whipped butter (optional)
No sugar added orange marmalade fruit spread (optional)

Preheat oven to 400°F. Grease twelve medium-sized muffin cups or line with paper liners; set side. In medium bowl, combine dry ingredients and orange peel. Add combined egg, orange juice, butter, milk and vanilla; mix until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling each cup half full.

Bake 18-20 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room temperature. Spread with whipped butter and marmalade, if desired.

Calories 127, carbohydrates 18 g., cholesterol 28 mg., protein 3 g., fat 5 g., sodium 196 mg.

Exchanges: 1 starch/bread, 1 fat.