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 Cherry Blossom Muffins |
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| Click here for a printable version of this recipe |
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2/3 c. orange juice 2 Tbsp. sugar 2 Tbsp. vegetable oil 2 c. low fat buttermilk baking 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 muffin liners; fill cups 1/3 full. Top each with 2 tsp. fruit spread; cover with remaining batter. Bake at 400 degrees for 20-25 minutes. Cool in pan for 10 minutes before removing. Yield: 9 muffins. Diabetic Exchange: One muffin = 2 starch, 2 fat; 241 calories, 330 mg sodium, trace cholesterol, 36 gm carbohydrate, 4 gm protein, 10 gm fat. |
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