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Classic Sour Cream Muffins

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 spread
1/2 c Fat-free sour cream
1/4 c Egg substitute
3/4 c Skim milk

Preheat oven to 425F. 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.

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