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    Lowfat Buttermilk Donut Muffins


    Source of Recipe


    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients





    2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 teaspoons ground nutmeg
    2 tablespoons butter, softened
    3/4 cup fructose or table sugar
    1/4 cup plain nonfat yogurt
    1/2 cup egg substitute
    1 cup skim milk
    1 teaspoon vanilla

    Recipe



    Preheat oven to 325ºF. Spray a 12 cup muffin pan with cooking spray. Into a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, beat butter, sugar, yogurt, egg substitute, milk and vanilla with an electric mixer until light and creamy. Add flour mixture to yogurt mixture and stir until thoroughly combined. Spoon batter into prepared muffin cups. Bake 25 minutes or until toothpick inserted in muffin centers tests clean. Turn out muffins onto wire rack to cool. Makes 12.

 

 

 

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