Cherry Blossom Muffins

Cherry Blossom Muffins

1/4 cup Egg substitute

2/3  cup Orange juice

2 tablespoons Sugar

2 tablespoons Oil

2  cup Low-fat buttermilk baking mix

1/2  cup Chopped pecans

1/2  cup 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 400° F. for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack.

Yield: 9 muffins.

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