Classic sour cream muffins

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 tablespoon Baking powder
⅛ teaspoon Baking soda
½ teaspoon Salt
½ cup Sugar
¼ cup Stick margarine; melted, 70% vegetable oil spread
½ cup Fat-free sour cream
¼ cup Egg substitute
¾ cup Skim milk

Directions

Preheat oven to 425°F. Coat 12 muffin cups (about 2¾ x 1 ¼ inches) with no-stick cooking spray. Combine flour, baking powder, soda, salt and sugar in medium mixing bowl; stir to blend. Combine remaining ingredients in small mixing bowl; stir to blend. Add liquid ingredients to dry ingredients; stir just until blended (batter will be slightly lumpy). Spoon batter into muffin cups. Bake 15 to 20 minutes or until golden brown. Makes 12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or frozen (thawed and drained) berries into batter.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g; carbohydrates 20g; cholesterol 1mg; sodium 297mg.

Recipe by: Second Nature Egg Substitute Ad Posted to MC-Recipe Digest V1 #976 by 4paws@... (Shermeyer-Gail) on Jan 01, 1998

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