1/2 cup margarine, softened
1/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
3 cups whole wheat flour
1 1/2 cups milk
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 egg whites
2 eggs, beaten
1/2 cup sliced dried cherries
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon fat free milk
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups or line with paper muffin liners.
In a large bowl, cream together the 1/2 cup margarine, white sugar and condensed milk. Add about half the flour, mix just to combine. Stir in the rest of the flour mixture, one cup at a time continuing to stir until smooth. Pour in the baking powder, baking soda and baking soda; mix just to combine. Stir in the cinnamon and sugar. Fold in the pecans and eggs. Drop dough by heaping spoonfuls onto prepared muffin cups, then press flat.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for about 5 minutes before removing from muffin cups for wire storage.
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