Sour Cream Muffins
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup margarine — melted
1/2 cup fat-free sour cream
1/4 cup Egg Beaters® 99% egg substitute
3/4 cup skim milk
Pre-heat oven to 425 degrees F and lightly spray a muffin tin with 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.
Fat grams: 4.0
Fiber grams: 0.6
Serving Size: 12
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,