NEXT RECIPE >

TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 9 servings

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

Nutritional Facts

241 calories: 1 each, 10g fat (0g saturated fat), 0mg cholesterol, 330mg sodium, 36g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges: 2 starch, 2 fat.

Directions

  1. 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.
Originally published as Cherry Blossom Muffins in Country Woman May/June 1995, p36


Reviews for Cherry Blossom Muffins

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image