Submitted by: Susannah Dryer
Serving Size: 6
Nutritional Information: 300 calories, 8g fat, 4g saturated fat, 151mg cholesterol, 266mg sodium, 49g carbohydrate, 4g fiber, 10g protein
|1 pint||fresh berries, pureed|
|1/2 teaspoons||orange peel, grated|
|2 tablespoons||butter, melted|
|6||English muffins, sliced|
|powdered sugar for dusting|
- Beat eggs with water and nutmeg. Dip muffins in egg mixture. Heat butter in skillet. Place muffin halves in skillet, brown both sides, 2 to 3 minutes per side. Transfer muffins to serving platter, keep warm.
- FOR THE STRAWBERRY SAUCE: In a small saucepan, combine sugar, cornstarch, orange peel and berries. Cook over medium heat until slightly thickened and clear. Serve warm over muffins that have been dusted with powdered sugar.