Yield: 9 Muffins
Measure | 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 |
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