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Cherry Vanilla Muffins

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Categories: Sweet
Type: Desserts and Baked Goods

For variety, substitute fresh or frozen blueberries for the cherries in these vanilla muffins.

Serves: 12 muffins

Ingredients:

  • 1 1/2 cups whole wheat pastry flour or unbleached flour
  • 1/2 cup yellow or white cornmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup plain nonfat or low-fat vanilla yogurt
  • 1/4 cup reduced-fat margarine or light butter, melted
  • 2 egg whites, lightly beaten
  • 3/4 cup halved frozen (unthawed) pitted cherries
  • TOPPING
  • 1 tablespoon sugar

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Directions:

  1. Place the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
  2. Place the yogurt, margarine or butter, and egg whites in a small bowl, and stir to mix well. Add the yogurt mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the cherries.
  3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle some of the sugar over the top of each muffin. Bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
  4. Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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