Orange pulp and rind give these muffins a refreshing citrus flavor. Applesauce replaces 6 tablespoons of butter.

Prep: Preheat oven to 400F. Coat 12-cup muffin tin with no-stick spray.

1. Grate the rind from the orange and set aside. Peel the orange and chop the pulp. In a food processor or blender, combine the orange pulp, dates and orange rind; chop coarsely. Add the buttermilk, egg, brown sugar, applesauce and oil; puree.

2. In a large bowl, combine the flour, baking powder and baking soda. Add the orange mixture. Stir until just blended. Do not beat. Pour into muffin tin, filling cups three-fourths full.

3. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Per Muffin 130 cals, 3g fat, 150 mg sodium 1.4g fiber; 21% cff.

>from kitpath@eathlink. Net 12/98