Muffins ( diabetic apple )

Yield: 2 servings

Measure Ingredient
\N \N -Kathleen Kincaid NRRN96A
½ cup Applesauce
½ cup Apples; diced
1 teaspoon Cinnamon
⅛ teaspoon Cloves
2 \N Eggs
6 tablespoons Flour
1 teaspoon Baking powder
⅔ cup Powdered milk
10 packs Sweet and Low
1 teaspoon Vanilla
½ cup Carrots; grated

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and ¼ Vegetable.

This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.

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