| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Reduced-calorie margarine; chilled and cut up |
| 2 |
tb |
Maple syrup |
| 1 |
ts |
Imitation maple flavoring |
| 3 |
|
Egg whites; lightly beaten |
| 8 |
oz |
Plain nonfat yogurt |
| 1/4 |
c |
Chopped walnuts |
|
|
Vegetable cooking spray |
INSTRUCTIONS
This is a Cooking Light recipe that doesn't taste "light" at all. Very
yummy.
Preheat oven to 350.
Combine first five ingredients in large bowl. Cut in margarine with a
pastry blender until mixture resembles coarse meal. Combine maple syrup,
maple flavoring, egg whites, and yogurt. Add to dry ingredients, stirring
until just moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray.
Sprinkle walnuts evenly over muffin tops. Bake at 350 for 25 minutes or
until muffins spring back when touched lightly in the center. Remove from
pans immediately and let cool on a wire rack.
Posted to EAT-L Digest by Kathy Rogers <kathyrogers@EARTHLINK.NET> on Sep
8, 1997
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