Cherry Blossom Muffins
Ingredients| 1/4 cup egg substitute 2/3 cup orange juice 2 tbsp sugar 2 tbsp oil 2 cup low-fat buttermilk baking mix 1/2 cup chopped pecans 1/2 cup sugar-free cherry fruit spread |
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In a bowl, combine egg substitute, orange juice, sugar and oil. Add
baking mix; stir for 30 seconds. Fold in pecans. Coat muffin cups
with nonstick spray or use paper liners; fill cups one-third full.
Top each with 2 teaspoons fruit spread; cover with remaining batter.
Bake at 400ø for 20-25 minutes or until muffins test done. Cool in
pan 10 minutes before removing to wire rack. Yield: 9 muffins.
Diabetic Exchange: one muffin equals 2 starch, 2 fat. Also, 241
calories, 330 mg sodium, trace cholesterol, 36 gm carbohydrate, 4 gm
protein, 10 gm fat.
Typed by Roberta Thompson Source: Country Woman Magazine May/June 1995
Servings:
9
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