Cherry Blossom Muffinsbreads, diabetic, fruits 1/4 cup egg substitute 2/3 cup orange juice 2 tablespoon sugar 2 tablespoon oil 2 cup low-fat buttermilk baking mix 1/2 cup chopped pecans 1/2 cup sugar-free cherry fruit spread 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 |
