- hole in a corner of bag. Pipe onto muffins. Bake 5-8 minutes longer
- or until meringue is golden brown and a toothpick inserted into the
- muffin comes out clean. Cool for 5 minutes before removing from pan
- to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Nutrition Facts: 1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein.