Classic Sour Cream Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 18 teaspoon baking soda
• 12 teaspoon salt
• 12 cup sugar
• 14 cup margarine, melted, 70% vegetable oil spread
• 12 cup nonfat sour cream
• 14 cup egg substitute
• 34 cup skim milk

1. Preheat oven to 425F Coat 12 muffin cups with no-stick cooking spray.
2. Combine flour, baking powder, soda, salt and sugar in medium mixing bowl; stir to blend.
3. Combine remaining ingredients in small mixing bowl; stir to blend.
4. Add liquid ingredients to dry ingredients; stir just until blended (batter will be slightly lumpy).
5. Spoon batter into muffin cups.
6. Bake 15 to 20 minutes or until golden brown.
7. Blueberry or Raspberry Muffins: Gently fold 1 cup fresh or frozen (thawed and drained) berries into batter.

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

Taken from www.food.com/recipe/classic-sour-cream-muffins-130695 (may not work)