Sour Cream Muffins

INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are offering you 31 days of "Recipe-a-Day~Light."
That's right, we're lightening up the fare without lightening up the flavor
of some of your favorite recipes. You can learn to lighten the load of
nearly any recipe by simply substituting low-fat and non-fat ingredients
for their traditional counterparts.
For example, today's recipe is for a classically rich muffin that has had
the smart substitutions made for the more-fattening ingredients. Each
muffin contains about 126 calories with 4 grams of fat, cutting both the
fat and calories nearly in half when prepared as directed.
Pre-heat oven to 425-F degrees and lightly spray two large muffin tins with
non-stick cooking spray.
In a large mixing bowl, combine sifted flour, baking powder, baking soda,
salt, and sugar. Stir to blend dry ingredients.
In a small mixing bowl, combine melted margarine, sour cream, egg
substitute, and skim milk. Blend with a wire whisk until wet ingredients
are thoroughly combined. Add liquid ingredients to the dry ingredients and
stir until just blended.
Spoon the batter into the muffin tins, equally distributing the batter to
each well. Bake for 15 to 20 minutes until the muffins are golden brown.
Remove the muffin tins to a wire rack and let cool for about 5 minutes.
Invert tins and completely cool muffins. Store in an airtight container for
up to 3 days.
Kitchen Staff Tip: If you enjoy a bit of fresh fruit in your muffins,
simply fold about one cup of fresh or frozen blueberries, raspberries, or
strawberries into the batter just before filling the muffin tins, and bake
as directed. You're not adding a lot of extra calories when you use fresh
fruit, so prepare a batch today, and enjoy!
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 10, 1999, converted by MM_Buster
v2.0l.

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