Diabetic Cherry Blossoms Muffi

[Guest guest]

> DIABETIC Cherry Blossom Muffins

> ~Submitted by JP~

>

> 1/4 c. egg substitute

> 2/3 c. orange juice

> 2 Tbsp. sugar

> 2 Tbsp. vegetable oil

> 2 c. low fat buttermilk baking baking mix

> 1/2 c. chopped pecans

> 1/2 c. 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 nonstick

> spray, or use muffin liners; fill cups 1/3 full.

> Top each with 2 tsp. fruit spread; cover with remaining

> batter. Bake at 400 degrees for 20-25 minutes.

> Cool in pan for 10 minutes before removing. Yield: 9 muffins.

>

> Diabetic Exchange:

> One muffin =

> 2 starch, 2 fat; 241 calories, 330 mg sodium, trace cholesterol, 36

> gm

> carbohydrate, 4 gm protein, 10 gm fat.

>

>

>

>