French-English Muffins Recipes

4 English muffins, split
1 cup Egg Beaters
1 1/2 cup crushed corn flakes
1/4 cup low-fat margarine

1. Dip each muffin in Egg Beaters, coating both sides evenly. Coat thoroughly with corn flakes.

2. Add 1 tablespoon of margarine to skillet; brown muffins lightly on each side.

3. Repeat with remaining muffin halves and margarine.

4. Serve hot with syrup or preserves, if desired.

Low cholesterol