contains a variety of muffin recipes.
Low-fat Dried Cherry Muffins
1 C. dried
1 C. low-fat buttermilk
1-3/4 C. unbleached, all-purpose flour
2 t. baking powder
1 t. baking soda
1/8 t. salt
3/4 C. sugar
1/2 C. egg substitute
1/2 C. unsweetened applesauce
1/2 t. almond extract
Combine the cherries and buttermilk in a small bowl, and set aside to soak for
Preheat the oven to 350° F. Spray 18 muffin cups with nonstick spray or line
them with paper liners and set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and
In a measuring cup, combine the egg substitute, applesauce and almond extract.
Make a well in the center of the dry ingredients, and spoon the buttermilk and
cherries into it.
Then add the egg-substitute mixture. Mix until thoroughly blended, but do not
Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20
minutes in the preheated oven, or until the top springs back when touched
lightly with a fingertip. Transfer to a wire rack to cool.
Nutritional value per serving: 115 calories; trace of fat; trace of cholesterol;
156 milligrams sodium; 26 grams carbohydrates; 2 grams protein; 1 gram fiber.