Lil’ Citrus Muffins
1 cup Whole Wheat Flour
1 tsp. Ener-G Baking Powder
¼ cup Soy Garden Butter
1/3 cup Fructose
1/3 cup Honey
1 Egg (Ener-G Egg Replacer)
½ cup Tofutti Sour Cream
½ tsp. vanilla
1 tsp. Essential Oil of Tangerine
1. Preheat oven to 375 F. Lightly spray muffin tin with nonstick cooking spray. In a small bowl, combine flour, baking powder, salt; and mix well.
2. In bowl, whisk butter and sugar until well blended. Add egg replacer, whick until smooth. Mix in sour cream, vanilla and tangerine oil. Add flour mixture; mix until dry ingredients are moistened. (Do not overmix.)
3. Using small spoon, drop a rounded scoop of batter into each muffin cup. Bake 12-13 minutes or until ight golden brown. Cool in pan 3 minutes, remove from pan.
Yield: 24 Mini-Muffins |
