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Cherry Blossom Muffins

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Submitted by terrysmisty

YIELD

1 dozen

PREP

10 min

COOK

25 min

READY

45 min

Ingredients

¼ 59
158
CUP ML ORANGE JUICE
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML BUTTERMILK BAKING MIX
low-fat *
½ 118
CUP ML PECANS
chopped
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 206 74% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 23%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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