| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Breads, Fruits, Diabetic | 9 | Muffins | |
INGREDIENTS
| 1/4 | c | Egg substitute |
| 2/3 | c | Orange juice |
| 2 | tb | Sugar |
| 2 | tb | Oil |
| 2 | c | Low-fat buttermilk baking mix |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Sugar-free cherry fruit spread |
INSTRUCTIONS
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=F8 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 Posted to MM-Recipes Digest V3 #334 From: Roberta Thompson <r-thompson@usa.net> Date: Fri, 06 Dec 1996 03:31:48 -0500
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