Cherry Blossom Muffins

By John Crowley

Cherry Blossom Muffins
  • 1/4 cup egg substitute

  • 2/3 cup orange juice

  • 2 tbsps sugar

  • 2 tbsps vegetable oil

  • 2 cups low-fat buttermilk baking mix

  • 1/2 cup chopped pecans

  • 1/2 cup sugar-free cherry fruit spread

  1. 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 teaspoons fruit spread; cover with remaining batter. Bake at 400 deg F for 20-25 minutes. Cool in pan for 10 minutes before removing. Serves 9.

Nutritional Facts

241 Calories
330mg Sodium
0mg Chol
36g Carbs
4g Protein
10g FatExchanges
2 starch
2 fat

breakfast muffins breads buttermilk

4 replies

jetsybo 2009-04-09 11:06:00 -0500 Report

Sounds great — afraid it would be nearly my whole meal!, tho. Where do you find sugar-free cherry spread?