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Sour Cream Muffins

Source of Recipe

Marla


List of Ingredients

2 cups All-purpose Flour
1 Tbs. Baking Powder
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Granulated Sugar
1/4 cup Margarine, melted
1/2 cup Fat-free Sour Cream
1/4 cup Egg Substitute
3/4 cup Skim Milk




Recipe

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.