DIABETIC RECIPE
Cherry Blossom Muffins
1/4 c. egg substitute
2/3 c. orange juice
2 Tbsp. sugar
2 Tbsp. vegetable oil
2 c. low fat buttermilk 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 s
,
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.
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