Low Fat Classic Sour Cream Muffins Recipe

Ingredients

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

1/2 cup fat-free sour cream

1/4 cup Egg substitute

3/4 cup skim milk

Method

Preheat oven to 425°F.

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.

Nutritional Information per serving: Calories 126; fat 4g; protein 3g; carbohydrates 20g; cholesterol 1mg; sodium 297mg.

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