Cherry Blossom Muffins 1/4 c Egg substitute
2/3 c Orange juice
2 tb Sugar
2 tb 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 spray or use paper liners; fill cups one-third full. Top each with 2 teaspoons fruit spread; cover with remaining batter. Bake at 400ø for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Yield: 9 muffins.
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