Title: Diabetic sour cream muffins
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 Servings
 
    1/4 c  Diet margarine
    3/4 c  Imitation sour cream
           -or sour half & half
  1 1/3 c  All purpose flour
           Non nutritive sweetener to
           -equal 1/2 cup sugar
    1/2 ts Baking soda
    1/4 ts Salt
        ds Nutmeg
      1    Egg beaten
 
  Preheat oven to 450øF.  Cream margarine; add sour cream; mix well.
  Sift dry ingredients.  Add alternately with egg to first mixture.
  Spoon into greased muffin tins; bake for 15 minutes.
  
  PER SERVING (1 muffin):
    Calories: 151
    Exchanges: 1 Bread, 2 Fat
    NOTE:  Lower fat grams by using fat free sour cream and egg
  substitute
  :        or 2 egg whites in place of whole egg.