Free Recipe Sour Cream Muffins 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Sour Cream Muffins 2 Recipe
2 c All-purpose Flour
1 tb Baking Powder
1/8 ts Baking Soda
1/2 ts Salt
1/2 c Granulated Sugar
1/4 c Margarine; melted
1/2 c Fat-free Sour Cream
1/4 c Egg Substitute
3/4 c Skim Milk
Sour Cream Muffins 2 Preparation
If your New Year”s resolutions include an effort to eat better in 1999, you”re going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are offering you 31 days of Recipe-a-Day~Light. That”s right, we”re lightening up the fare without lightening up the flavor of some of your favorite recipes. You can learn to lighten the load of nearly any recipe by simply substituting low-fat and non-fat ingredients for their traditional counterparts. For example, today”s recipe is for a classically rich muffin that has had the smart substitutions made for the more-fattening ingredients. Each muffin contains about 126 calories with 4 grams of fat, cutting both the fat and calories nearly in half when prepared as directed. Pre-heat oven to 425-F degrees and lightly spray two large muffin tins with non-stick cooking spray. In a large mixing bowl, combine sifted flour, baking powder, baking soda, salt, and sugar. Stir to blend dry ingredients. In a small mixing bowl, combine melted margarine, sour cream, egg substitute, and skim milk. Blend with a wire whisk until wet ingredients are thoroughly combined. Add liquid ingredients to the dry ingredients and stir until just blended. Spoon the batter into the muffin tins, equally distributing the batter to each well. Bake for 15 to 20 minutes until the muffins are golden brown. Remove the muffin tins to a wire rack and let cool for about 5 minutes. Invert tins and completely cool muffins. Store in an airtight container for up to 3 days. Kitchen Staff Tip: If you enjoy a bit of fresh fruit in your muffins, simply fold about one cup of fresh or frozen blueberries, raspberries, or strawberries into the batter just before filling the muffin tins, and bake as directed. You”re not adding a lot of extra calories when you use fresh fruit, so prepare a batch today, and enjoy! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jan 10, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Sour Cream Muffins 2?
If you know a better Sour Cream Muffins 2 Recipe please comment below.