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Cherry Blossom Muffins Recipe

Just because you have to curtail cholesterol doesn't mean you can't munch on a muffin! These moist muffins are bursting with pecans and cherry filling.

This recipe is:

Healthy

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9 Servings
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

1/4 cup egg substitute
2/3 cup orange juice
2 tablespoons sugar
2 tablespoons vegetable oil
2 cups reduced-fat biscuit/baking mix
1/2 cup chopped pecans
1/2 cup sugar-free cherry fruit spread

Directions

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 cooking spray or use paper liners; fill cups one-third full. Top each with 2 teaspoons fruit spread; cover with the remaining batter. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 9 muffins.

Nutrition Facts: One muffin equals 241 calories, 10 g fat (0 saturated fat), trace cholesterol, 330 mg sodium, 36 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Cherry Blossom Muffins published in Country Woman May/June 1995, p36

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas