nonstick cooking spray 2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 packets sugar substitute
1 egg — lightly beaten
3 tablespoons 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 rais ins. Let stand 15 minutes, then drain.)
Preheat oven to 400 degrees. Prepare standard muffin tins with nonstick cookin g spray. Combine dry ingredients in mixing bowl and mix thoroughly.
In a small bowl, combine egg, oil, milk, and applesauce. Slowly add to dry ing redients, mixing only until combined. Fold in raisins.
Fill muffin tins 2/3 full. Bake for 25 to 30 minutes until lightly browned. R emove from oven and turn muffins out of tin onto cooling rack. When cool, stor e 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 cook book Month of Meals Classic Cooking, one of our newest meal planning publicatio ns, featuring 28 days of entire breakfast, lunch and dinner menus with fat, cal orie 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.