1/2 cup Renée's® Ranch Dip
2 cups All-purpose flour
1 Tbsp Baking powder
1/8 tsp Baking soda
1/2 tsp Salt
1/2 cup Sugar
1/4 cup Margarine, melted
1/4 cup Egg substitute
3/4 cup Skim Milk
1/2 cup Grated cheddar cheese
Preheat oven to 425 ºF and lightly spay two large muffin tins with non-stick cooking spray.
In large mixing bowl, combine sifted flour, baking powder, baking soda, salt and sugar, stir to blend.
In small mixing bowl combine margarine, Renée’s Ranch Dip, egg substitute, milk and grated cheddar, blend with wire whisk until wet ingredients are thoroughly combined.
Add liquid ingredients to the dry ingredients and stir until just blended.
Spoon prepared batter into the muffin tins, equally distributing batter to each well, bake for 15 to 20 min. until muffins are golden brown.
Remove the muffin tins to a wire rack and let cool for 5 min., invert tins and completely cool muffins before serving.