Cherry Blossom Muffins Recipe

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Cherry Blossom Muffins Recipe

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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
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.
Originally published as Cherry Blossom Muffins in Country Woman May/June 1995, p36

Nutritional Facts

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

  • 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
  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

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