Yield: 12 Servings
Measure | 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 |
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