Apple-Raisin Muffins #2 Recipe
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Ingredients : Apple-Raisin Muffins #2 Recipe
nonstick cooking spray
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
3 packets sugar substitute
1 egg, lightly beaten
3 tbsp canola oil
1/2 cup skim milk
1 cup unsweetened applesauce
1/2 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
In some menus, one Meat serving has been used in place of either the Skim
Milk serving or one of the Starch servings.
Recipe for Thursday, 8/20/98
This year, go back to school with a quick and delicious breakfast from the
cookbook Month of Meals Classic Cooking, one of our newest meal planning
publications, featuring 28 days of entire breakfast, lunch and dinner
menus with fat, calorie and exchange information automatically figured for
you.
Breakfast: 1 Apple-Raisin Muffin 1/2 cup bran flakes with 1 cup skim milk
MC formatted by Barb at Possum Kingdom using MC Buster & SNT on 8/23/98
Converted by MC_Buster.
Posted to RecipeLu by Barb at PK <abprice@wf.net> on Aug 23, 1998.
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