Sweet Muffins with Variations

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

Ingredients:

1/2 C. margarine, softened1 C. white or firmly packed light brown sugar
2 large eggs, beaten
1/2 C. non-fat sour cream, milk or fruit juice
2 tsp. vanilla extract
1 2/3 C. flour
2 tsp. baking powder
pinch of salt

Directions:

Preheat oven to 375 degrees F. Grease muffin tin or line with paper cups. Beat margarine with sugar in large bowl until light and fluffy. Beat in eggs, sour cream and vanilla. In another bowl, stir together flour, baking powder, any spices and salt. Add dry ingredients to wet, stir just until blended. Fold in any fruit, don't over mix. Spoon into tin, bake 20 minutes.

Variations

--Fold in 1 C. fresh fruit or dry fruit bits just before baking
--Add a cup of pureed fruit such as applesauce, mashed bananas or mashed strawberries
--Make crumb topping: 1/2C. cold margarine, 1/3 C. brown sugar, 1/4 C. oats, 1/4 C. nuts
--Grate lots of lemon, lime, or orange zest into batter

Nutrition Facts:

Source:

Original recipe by Janet Potts, RD, LD