Recipe - Classic Sour Cream Muffins

2 cup Allpurpose flour
1 tablespoon Baking powder
1/8 teaspoon Baking soda
One half teaspoon Salt
One half cup Sugar
One fourth cup Stick margarine; melted, 70%
vegetable oil spread
One half cup Fatfree sour cream
One fourth cup Egg substitute
Three fourths cup Skim milk

Preheat oven to 425°F. Coat 12 muffin cups (about 2 Three fourths x 1 One fourth inches)
with nostick cooking spray. Combine flour, baking powder, soda, salt and
sugar in medium mixing bowl; stir to blend. Combine remaining ingredients
in small mixing bowl; stir to blend. Add liquid ingredients to dry
ingredients; stir just until blended (batter will be slightly lumpy). Spoon
batter into muffin cups. Bake 15 to 20 minutes or until golden brown. Makes
12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or
frozen (thawed and drained) berries into batter.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g;
carbohydrates 20g; cholesterol 1mg; sodium 297mg.

Recipe by: Second Nature Egg Substitute Ad

Posted to MCRecipe Digest V1 #976 by 4paws@netrax.net (ShermeyerGail) on
Jan 01, 1998