- 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
- 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
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