Cherry Blossom Muffins Recipe
Yield: 9 MuffinsRecipe by luhu.jp
Ingredients:
1/4 cup: Egg substitute,
2/3 cup: Orange juice,
2 tbsp: Sugar,
2 tbsp: Oil,
2 cup: Low-fat buttermilk baking mix,
1/2 cup: Chopped pecans,
1/2 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 400
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
Source from luhu.jp
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 400
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
Source from luhu.jp