| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
C all purpose flour |
| 3/4 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Ts salt |
| 1/4 |
c |
Reduced-calorie margarine; softened |
| 1/4 |
c |
Honey |
| 1 |
|
Container; (8 oz) low-fat peach yogurt |
| 1 |
|
Egg white |
| 1/2 |
c |
Drained canned peaches in light syrup; coarsely chopped |
INSTRUCTIONS
1. Heat oven to 375. Spray bottoms only of 12 muffin cups with nonstick
cooking spray.
2. Lightly spoon flour into measuring cup; level off. In large bowl,
combine flour, cornmeal, baking powder, baking soda, cinnamon and salt; mix
well.
3. In medium bowl, combine margarine, honey and yogurt; beat at low speed
until well blended. Add egg white; beat well. Add to flour mixture; stir
just until dry ingredients are moistened. Gently stir in peaches. Spoon
batter evenly into sprayed muffin cups.
4. Bake at 375 for 17 to 23 minutes or until tops are golden brown and
toothpick inserted in center comes out clean. Immediately remove from pan.
Serve warm
12 muffins.
per muffin: calories 130; calories from fat 25; total fat 3g; saturated 1g;
cholesterol 0mg; sodium 240mg; total carbohydrate 23g; dietary fiber 1g;
sugars 10g; protein 3g
Recipe by: Pillsbury Fast & healthy Magazine
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 24, 1998
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