Buttermilk-Raisin Breakfast Buns
8 buns

2 tsp margarine
3-3 1/2 cups all-purpose flour
1 Tbsp. 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 Tbsp. 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.