*  Exported from  MasterCook  *

                          Cherry Blossom Muffins

Recipe By     : Country Woman Magazine, May/Jun 1995
Serving Size  : 9    Preparation Time :0:00
Categories    : Diabetic                         Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Egg substitute
     2/3   c            Orange juice
   2       tb           Sugar
   2       tb           Oil
   2       c            Low-fat buttermilk baking
                        - mix
     1/2   c            Pecans -- chopped
     1/2   c            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 tins 1/3rd full.
  Top each with 2 ts fruit spread; cover with remaining batter. Bake
  at 400°F for 20 to 25 minutes or until muffins test done. Cool in
  pan 10 minutes before removing to wire rack.

  Yield: 9 Muffins

  Exchanges: 2 Starch, 2 Fat

  Per muffin: 241 cal, 330 mg sodium, trace cholesterol, 36 g carbs,
  4 g protein, 10 g fat
  
  Typed by: Roberta Thompson


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