| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | 2post, Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/8 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Sugar |
| 1/4 | c | Stick margarine; melted, 70% vegetable oil spread |
| 1/2 | c | Fat-free sour cream |
| 1/4 | c | Egg substitute |
| 3/4 | c | Skim milk |
INSTRUCTIONS
Preheat oven to 425°F. Coat 12 muffin cups (about 2 3/4 x 1 1/4 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@netrax.net (Shermeyer-Gail) on Jan 01, 1998
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