Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, sugar, margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist.

  • Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.

Nutrition Facts

161 calories; calories from fat 28%; fat 5g; saturated fat 0.6g; mono fat 2.3g; poly fat 1.3g; protein 4.1g; carbohydrates 26.1g; fiber 2.2g; iron 1.1mg; sodium 200mg; calcium 80mg.
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