Ww Sour Cream Muffins 3pts

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 18 teaspoon baking soda
• 12 teaspoon salt
• 12 cup granulated sugar
• 14 cup margarine (melted)
• 12 cup nonfat sour cream
• 14 cup egg beaters 99% egg substitute
• 34 cup skim milk

1. Pre-heat oven to 425 degrees F and lightly spray a muffin tin with cooking spray.
2. In a large mixing bowl, combine sifted flour, baking powder, baking soda, salt, and.
3. sugar.
4. Stir to blend dry ingredients.
5. In a small mixing bowl, combine melted margarine, sour cream, egg substitute, and skim milk.
6. Blend with a wire whisk until wet ingredients are thoroughly combined.
7. Add liquid ingredients to the dry ingredients and stir until just blended.
8. Spoon the batter into the muffin tins, equally distributing the batter to each well.
9. Bake for 15 to 20 minutes until the muffins are golden brown.
10. Remove the muffin tins to a wire rack and let cool for about 5 minutes.
11. Invert tins and completely cool muffins.
12. Store in an airtight container for up to 3 days.

flour, baking powder, baking soda, salt, sugar, margarine, nonfat sour cream, egg beaters, milk

Taken from www.food.com/recipe/ww-sour-cream-muffins-3pts-210481 (may not work)