| 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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