Sunrise Muffins Cooking for Two, pg 248 by Joanna Lund Serves 2
These muffins make any morning extra-special, and they're so quick you can fix them on a workday if you plan ahead just a bit. Chop the nuts the night before, make sure you know where the dry milk powder is, and so on.
1/3 cup Carnation Nonfat Dry Milk Powder 1/4 cup unsweetened orange juice 2 teaspoons I Can't Believe It's Not Butter! Light Margarine 2 tablespoons egg substitute 2 tablespoons Splenda Granular 6 tablespoons Bisquick Heart Smart Baking Mix 2 tablespoons seedless raisins 1 tablespoon chopped walnuts
Preheat oven to 375 degrees. Spray 2 muffin wells with butter-flavored cooking spray or line with paper liners. In a medium bowl, combine dry milk powder and orange juice. Stir in margarine, egg substitute, and Splenda using a wire whisk. Add baking mix. Mix gently just to combine using a sturdy spoon. Fold in raisins and walnuts. Evenly spoon batter into prepared muffin wells. Bake for 16 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
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