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