Review/Rate this Recipe Save to MyRecipes Rating:

Title: Classic Sour Cream Muffins
Yield: 12 Servings

Ingredients

      2 c  all-purpose flour
      1 tb baking powder
    1/8 ts baking soda
    1/2 ts salt
    1/2 c  sugar
    1/4 c  stick margarine; melted, 70%
           - vegetable oil
    1/2 c  fat-free sour cream
    1/4 c  egg substitute
    3/4 c  skim milk

Instructions

Preheat oven to 425øF. Coat 12 muffin cups (about 2 3/4 x 1 1/4 inches)
with no-stick cooking spray. Combine flour, baking powder, soda, salt and
sugar in medium mixing bowl; stir to blend. Combine remaining ingredients
in small mixing bowl; stir to blend. Add liquid ingredients to dry
ingredients; stir just until blended (batter will be slightly lumpy). Spoon
batter into muffin cups. Bake 15 to 20 minutes or until golden brown. Makes
12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or
frozen (thawed and drained) berries into batter.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g;
carbohydrates 20g; cholesterol 1mg; sodium 297mg.

Recipe by: Second Nature Egg Substitute Ad

Posted to MC-Recipe Digest V1 #976 by 4paws@netrax.net (Shermeyer-Gail) on
Jan 01, 1998

Reviews