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Ingredientes
- 1/2 c. Butter
- 1 c. Sugar
- 1/2 tsp Salt
- 1 tsp Baking soda
- 2 3/4 c. Flour
- 1 pch Nutmeg
- 1 c. Egg Beaters 99% egg substitute
- 1 1/2 c. Lowfat sour cream, nonfat
Direcciones
- Cream butter and sugar till fluffy. Sift flour, soda and salt - add in alternately with the Large eggs and lowfat sour cream, starting and ending with flour mix. Mix lightly and as little as possible. Pour into 24 - 30 muffin tins and sprinkle with sugar.
- Bake for 15 min in a 450 oven or possibly till brown.
- NOTES : Food processor note: Add in all dry ingredients and cut up butter in the processor. Blend with steel knife till butter is in fine pcs. Add in Egg Beaters and lowfat sour cream and process till just blended.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.41g | 18% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 317mg | 13% |
| Potassium 143mg | 4% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 17.87g | 12% |
| Protein 6.14g | 10% |
