Recipe - Apple-Raisin Muffins

Nonstick cooking spray
2 cup Allpurpose flour
1 tablespoon Baking powder
One fourth teaspoon Salt
1 teaspoon Cinnamon
3 pack Sugar substitute
1 Egg; lightly beaten
3 tablespoon Canola oil
One half cup Skim milk
1 cup Unsweetened applesauce
One half cup Plumped raisins

(To plump raisins: place in a small bowl and pour 1 cup boiling water over
raisins. Let stand 15 minutes, then drain.)

Preheat oven to 400 degrees. Prepare standard muffin tins with nonstick
cooking spray. Combine dry ingredients in mixing bowl and mix thoroughly.

In a small bowl, combine egg, oil, milk, and applesauce. Slowly add to dry
ingredients, mixing only until combined. Fold in raisins.

Fill muffin tins 2/3 full. Bake for 25 to 30 minutes until lightly browned.
Remove from oven and turn muffins out of tin onto cooling rack. When cool,
store muffins in refrigerator or freezer for future use.

12 servings/Serving size: 1 muffin

Exchanges: All breakfast menus this week have 350 calories total and
include:

2 Starch servings 1 Fruit serving 1 Skim Milk serving 1 Fat serving

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to JEWISHFOOD digest by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Aug 24, 1998, converted by MM_Buster v2.0l.