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