|Nonstick cooking spray|
|2 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|3 packs||Sugar substitute|
|1||Egg; lightly beaten|
|3 tablespoons||Canola oil|
|½ cup||Skim milk|
|1 cup||Unsweetened applesauce|
|½ 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 ⅔ 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:
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Aug 24, 1998, converted by MM_Buster v2.0l.
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