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Classic Sour Cream Muffins


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

Preheat oven to 425F. 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.

Typed by Gail Shermeyer <>.

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Contributor: Second Nature Egg Substitute Ad

Yield: 12 servings

Preparation Time: 0:00

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