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