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=F8 for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. Yield: 9 muffins. Diabetic Exchange: one muffin 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 Posted to MM-Recipes Digest V3 #334
From: Roberta Thompson <r-thompson@usa.net>
Date: Fri, 06 Dec 1996 03:31:48 -0500
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