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Cherry blossom muffins

Yield: 9 Muffins

Ingredients:

• 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 Chopped pecans
• 1/2 c Sugar-free cherry fruit

Instructions:

-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 400ø for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Yield: 9 muffins. Diabetic Exchange: one muffin equals 2 starch 2 fat. Also 241 calories 330 mg sodium trace cholesterol 36 gm carbohydrate 4 gm protein 10 gm fat. Typed by Roberta Thompson Source: Country Woman Magazine May/June 1995

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