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Buttermilk Raisin Breakfast Buns
Makes 8 buns
2 tsp margarine
3-3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 cup nonfat buttermilk
3 egg whites
1 1/2 cups golden raisins
3/4 cup unsweetened applesauce
2 tsp ground cinnamon
2 tablespoon berry spreadable fruit, melted
Heat oven to 400 degrees F. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Cut margarine into flour, baking powder and salt in large bowl with pastry blender until mixture resembles fine crumbs. Mix in buttermilk and egg whites. Turn dough onto lightly floured surface; gently knead in enough flour to make dough easy to handle. (Dough will be soft.)
Roll dough into 8-inch square. Mix raisins, applesauce and cinnamon; spread over dough. Roll up dough; pinch edge of dough into roll to seal. Cut roll into 8 slices. Place 1-inch apart in pan. Bake 20 to 25 minutes or until light brown. Brush with spreadable fruit. Remove from pan. Cool on wire rack.
Nutrition Info per 1 bun:
calories-320 protein, g-8 carbohydrate, g-67 fat, g-unsaturated-1; saturated 1 dietary fiber, g-3 cholesterol, mg-0 sodium, mg-350 potassium, mg-380
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
