1 ½ cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Egg Beaters® 99% egg substitute
1 cup fat-free sour cream
2 ½ tablespoons margarine
1 teaspoon vanilla
1/2 cup raspberry chips
In a bowl, combine the first 5 ingredients. In another bowl, combine the egg sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined mini-muffin cups three-fourths full. Bake at 350F for 12-14 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
1 Point per Serving.
Makes 36 mini-muffins.
2/3 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Egg Beaters® 99% egg substitute
1 cup fat-free sour cream
2 ½ tablespoons margarine
1 teaspoon vanilla
1/2 cup raspberry chips
In a bowl, combine the first 5 ingredients. In another bowl, combine the egg sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined mini-muffin cups three-fourths full. Bake at 350F for 12-14 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
1 Point per Serving.
Makes 36 mini-muffins.
