Apricot-filled Muffins

Ingredients

Cooking oil or nonstick cooking spray
1 cup All-purpose flour or whole wheat pastry flour
1/2 cup Soy flour
1/2 cup Sugar
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Baking soda
1/8 teaspoon Salt
3/4 cup Buttermilk
1/4 cup Refrigerated or frozen egg product, thawed, or 1 egg
3 tablespoons Cooking oil
1/4 cup Apricot, peach, or raspberry spreadable fruit

Description

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