Cherry blossom muffins

9 Muffins

Ingredients

Quantity Ingredient
¼ cup Egg substitute
⅔ cup Orange juice
2 tablespoons Sugar
2 tablespoons Oil
2 cups Low-fat buttermilk baking mix
½ cup Chopped pecans
½ cup Sugar-free cherry fruit spread

Directions

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

Related recipes