apple-allspice muffins

Categories
Breads
Breakfast
Diabetic
Low-fat
Yield
12 servings
MeasureIngredient
¼ cup +2 tb reduced calorie margarine, divided
  Brown sugar substitute to =
¾ cup Brown sugar, divided
Egg
1¾ cup All-purpose flour, divided
2 teaspoons Baking powder
½ teaspoon Ground allspice
¼ teaspoon Salt
¾ cup Skim milk
1 cup Peeled, finely chopped apple
  Vegetable cooking spray
½ teaspoon Ground allspice

Cream ¼ cup margarine in a medium bowl; gradually add ½ cup brown sugar substitute, beating at medium speed of an electric mixer until mixture is light and fluffy. Add egg, and mix well.

Combine 1½ cups flour, baking powder, ½ teaspoon ground allspice, and salt. Add to creamed mixture alternately with skim milk, stirring just until moistened. Stir in finely chopped apple.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Combine remaining ¼ cup brown sugar substitute, ¼ cup flour, and ½ teaspoon allspice in a small bowl. Cut in remaining 2 Tablespoons margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over tops of muffins. Bake at 400øF. for 20 minutes or until lightly browned. Makes 1 dozen muffins.

PER SERVING (1 Muffin):

Calories: 108

Protein: 3 gm

Fat: 3 gm

Carbohydrates: 16 gm

Cholesterol: 22 mg

Fiber: Trace

Sodium: 186 mg

Exchanges: 1 Starch, 1 Fat

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

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