Title: Cherry Blossom Muffins
Categories: Bread Fruit Diabetic
Yield: 9 Muffins

1/4	c	Egg substitute
2/3	c	Orange juice
2	tb	Sugar
2	tb	Oil
2	c	Low-fat buttermilk baking mix
1/2	c	Chopped pecans
1/2	c	Sugar-free cherry fruit spread

In a bowl, combine egg substitute, orange juice, sugar and oil. Add baking mix; stir for 30 seconds. Fold in pecans. Coat muffin cups with nonstick spray or use paper liners; fill cups one-third full. Top each with 2 teaspoons fruit spread; cover with remaining batter. Bake at 400ø for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Yield: 9 muffins. Diabetic Exchange: one muffin equals 2 starch, 2 fat. Also, 241 calories, 330 mg sodium, trace cholesterol, 36 gm carbohydrate, 4 gm protein, 10 gm fat.

Typed by Roberta Thompson Source: Country Woman Magazine May/June 1995

previous

next