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Classic Sour Cream Muffins | Low Fat Recipes » Low Fat Breads

Classic Sour Cream Muffins


Serving Size : 12
Ingredients
for prepare Classic Sour Cream Muffins
:
Amount Measure Ingredient - Preparation Method
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/4 cup stick margarine - melted
70% vegetable oil spread
classic sour cream muffins
1/2 cup fat-free sour cream
1/4 cup Egg substitute
3/4 cup skim milk
recipe Classic Sour Cream Muffins

Preheat oven to 425°F. Coat 12
low fat pumpkin bread
muffin cups (about 2 3/4 x 1 1/4 inches) with no-stick cooking spray. Combine flour,
low fat zucchini bread and recipe
baking powder, soda, salt and sugar in medium mixing bowl; stir to blend. Combine remaining
low fat zuchini bread recipe
ingredients in small mixing bowl; stir to blend. Add liquid ingredients to dry ingredients; stir just
low fat zucchini bread recipes
until blended (batter will be slightly lumpy). Spoon batter into muffin cups. Bake 15 to 20 minutes or until golden
low fat zucchini bread recipes
brown. Makes 12 muffins. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or frozen (thawed
zuccini bread recipe low fat
and drained) berries into batter. Nutritional Information per serving: Calories 126; fat 4g; protein 3g; carbohydrates 20g;
low fat banana bread
cholesterol 1mg; sodium 297mg. Typed by Gail Shermeyer .






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