Prep Time 10 minutes
Bake Time 18 to 20 minutes
Makes 12 servings
|2||cups all-purpose flour|
|1/4||cup sugar substitute*|
|1-1/2||teaspoons baking powder|
|3/4||teaspoon ground allspice|
|1/4||teaspoon baking soda|
|3/4||cup nonfat buttermilk|
|1/3||cup cholesterol-free egg substitute|
|3||tablespoons canola oil|
|1/4||cup no-sugar-added strawberry or raspberry fruit spread|
|1/4||cup slivered almonds, toasted|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 400°F. Spray 12 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
- Combine flour, sugar substitute, sugar, baking powder, allspice, baking soda and salt in medium bowl. Make well in center of mixture.
- Combine buttermilk, egg substitute and oil in small bowl. Add to well in flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups, filling each about 1/4 full. Spoon about 1 teaspoon strawberry or raspberry spread in center of each. Spoon remaining batter on top of fruit spread. Sprinkle with almonds. Bake 18 to 20 minutes or until golden. Cool in muffin pan on wire rack 5 minutes. Remove muffins to wire rack. Serve warm.
|Serving Size:||1 muffin|
|Calories from Fat||29 %|
|Total Fat||5 g|
|Saturated Fat||<1 g|
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