Cherry Blossom Muffins

1/4 cup egg substitute
2/3 cup orange juice
2 tbsps sugar
2 tbsps vegetable oil
2 cups low-fat buttermilk baking mix
1/2 cup chopped pecans
1/2 cup sugar-free cherry fruit spread

In a bowl, combine egg substitute, orange juice, sugar and oil. Add
baking
mix; stir for 30 seconds.

Fold in pecans. Coat muffin cups with nonstick spray, or use muffin
liners;
fill cups 1/3 full. Top each with 2 teaspoons fruit spread; cover
with
remaining
batter. Bake at 400 deg F for 20-25 minutes. Cool in pan for 10
minutes
before removing.

Serves 9
Exchanges: 2 starch; 2 fat
241 Calories;330mg Sodium;0mg Chol;36g Carbs;4g Protein;10g Fat


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