Cherry Blossom Muffins
Yield
1 dozenPrep
10 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
liquid egg substitute
|
|
| ⅔ | cup |
orange juice
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
buttermilk baking mix
low-fat |
*
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
cherry fruit spread
sugar-free |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
liquid egg substitute
|
|
| 158 | ml |
orange juice
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
buttermilk baking mix
low-fat |
*
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
cherry fruit spread
sugar-free |
* |
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.
