3/4 cup whole wheat flour
3/4 cup unbleached flour
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup lowfat buttermilk
1/4 cup fat-free egg substitute
3 Tbsp lychee jam or puree
1/3 cup chopped fresh or canned lychees
Makes: 12 muffins
Line 12 muffin cups with paper baking cups or spray them with nonstick spray.
In a medium bowl, whisk the flours, sugar, baking soda, cinnamon and nutmeg.
In a small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid
ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly
browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
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