Title: Diabetic Sour Cream Muffins
Categories: Bread Breakfast Diabetic
Yield: 12 Servings

1/4	c	Diet margarine
3/4	c	Imitation sour cream or sour half & half
1 1/3	c	All purpose flour
		Non nutritive sweetener to equal 1/2 cup sugar
1/2	ts	Baking soda
1/4	ts	Salt
	ds	Nutmeg
1		Egg beaten

Preheat oven to 450øF. Cream margarine; add sour cream; mix well. Sift dry ingredients. Add alternately with egg to first mixture. Spoon into greased muffin tins; bake for 15 minutes.

PER SERVING (1 muffin): Calories: 151 Exchanges: 1 Bread, 2 Fat NOTE: Lower fat grams by using fat free sour cream and egg substitute : or 2 egg whites in place of whole egg.

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