|2 cups||Unbleached white flour|
|1 tablespoon||Baking powder|
|1 cup||Evaporated skim milk|
|¼ cup||Low-calorie margarine; melted|
|½ teaspoon||Dried thyme|
Preheat the oven to 425 degrees. Combine the flour, sugar, and baking powder in a small bowl.
Combine the remaining ingredients in a medium bowl. Add the dry ingredients slowly to the medium bowl, mixing until blended after each addition. Do not over beat. Fill nonstick muffin cups ⅔ full and bake for 20 to 25 minutes. Let cool for 10 minutes in the pan. Turn out to completely cool before serving.
6 servings/Serving size: 1 muffin Exchanges: Starch Exchange -- 1&½ Calories -- 133 Calories from Fat -- 23 Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 18mg Sodium -- 199mg Carbohydrate -- 23g Dietary Fiber -- 1g Sugars -- 6g Protein -- 4g Recipe by:
Posted to EAT-LF Digest by jaclyn@... (Jack Dickson) on May 10, 1999, converted by MM_Buster v2.0l.
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