Cherry Blossom Muffins - Diabetic

1/4 c. egg substitute
2/3 c. orange juice
2 Tbsp. sugar
2 Tbsp. vegetable oil
2 c. low fat buttermilk baking 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 muffin liners; fill cups 1/3 full. Top each with 2 tsp. fruit spread; cover with remaining batter. Bake at 400 degrees for 20-25 minutes. Cool in pan for 10 minutes before removing. Yield: 9 muffins.

Diabetic Exchange:
One muffin =
2 starch,
2 fat;
241 calories,
330 mg sodium, trace cholesterol,
36 gm carbohydrate,
4 gm protein,
10 gm fat.

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