Cherry Blossom Muffins
Submitted by terrysmisty
Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.
YIELD
1 dozenPREP
10 minCOOK
25 minREADY
45 minBite into one of these and you get a warm, nutty muffin with a bright burst of cherry hiding right in the middle.
The batter comes together fast: orange juice, egg substitute, a little oil, and low-fat buttermilk baking mix with chopped pecans folded in.
The trick is filling each muffin cup one-third full, spooning cherry fruit spread on top, then covering with more batter so the filling bakes into a jammy pocket.
They come out golden, fragrant, and lighter than you’d expect.
Kitchen Tips
- Don’t overmix the batter. Thirty seconds of stirring is all you need. Lumps are fine and actually make for a more tender muffin.
- Use sugar-free cherry fruit spread for a lighter muffin, or swap in your favorite jam if you’re not watching sugar.
- Let them cool in the pan for a full 10 minutes. The cherry center is molten-hot right out of the oven.
Variations
- Try apricot or strawberry fruit spread in place of cherry for a different flavor surprise.
- Add a teaspoon of orange zest to the batter to boost the citrus flavor.
Ingredients
Directions
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℉ (200℃). for 20 to 25 minutes or until muffins test done.
Cool in pan 10 minutes.
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