Queen of Muffins
Yield
1 batchPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
very soft |
|
| ½ | cup |
sugar
heaping |
|
| ½ | cup |
liquid egg substitute
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
1% lowfat |
|
| 1 | cup |
fruit
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
very soft |
|
| 118 | ml |
sugar
heaping |
|
| 118 | ml |
liquid egg substitute
|
|
| 355 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
milk
1% lowfat |
|
| 237 | ml |
fruit
|
* |
Directions
Cream butter and sugar.
Add egg substitute.
Sift dry ingredients together and add alternately with milk.
Stir gently. Do not beat.
Add blueberries, cranberries or fruit of choice.
Bake in greased muffin rings at 400 for about 20 minutes.
