Cherry Blossom Muffins

1/4 c Egg substitute

2/3 c Orange juice

2 tb Sugar

2 tb Oil

2 c Low-fat buttermilk baking

-mix 1/2 c Chopped pecans

1/2 c 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 paper liners; fill cups one-third full. Top each with 2 teaspoons fruit spread; cover with remaining batter.

Bake at 400? for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire equals 2 starch, 2 fat. Also, 241 calories, 330 mg sodium, trace cholesterol, 36 gm carbohydrate, 4 gm protein, 10 gm fat. Typed by Roberta Thompson Source: Country Woman Magazine May/June 1995