Cherry Blossom Muffins
1/4 cup Egg
substitute
2/3 cup Orange juice
2
tablespoons Sugar
2 tablespoons Oil
2 cup
Low-fat buttermilk baking mix
1/2 cup Chopped pecans
1/2 cup Sugar-free cherry fruit spread
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° F. for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes before removing to wire rack.
Yield: 9 muffins.
