Maple walnut muffins

Yield: 1 Servings

Measure Ingredient
2¼ cup All-purpose flour
1 cup Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Reduced-calorie margarine; chilled and cut up
2 tablespoons Maple syrup
1 teaspoon Imitation maple flavoring
3 \N Egg whites; lightly beaten
8 ounces Plain nonfat yogurt
¼ cup Chopped walnuts
\N \N Vegetable cooking spray

This is a Cooking Light recipe that doesn't taste "light" at all. Very yummy.

Preheat oven to 350.

Combine first five ingredients in large bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Combine maple syrup, maple flavoring, egg whites, and yogurt. Add to dry ingredients, stirring until just moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray.

Sprinkle walnuts evenly over muffin tops. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and let cool on a wire rack.

Posted to EAT-L Digest by Kathy Rogers <kathyrogers@...> on Sep 8, 1997

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