Title: Berry Muffins
Categories: Bread Breakfast Diabetic
Yield: 12 Servings

2	c	Biscuit mix
1	c	Plain nonfat yogurt
		Non-nutritive sweetener to equal 1/4 cup + 2 tb sugar
1		Egg
1	c	Berries;blue, black, etc
2	ts	Grated lemon peel

Preheat oven to 425øF. Grease a 12 muffin (2 1/2") tin. Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about 1/4 cup batter into each muffin cup. Combine lemon peel and remaining sweetener and mix well. Sprinkle over batter; bake until golden brown (20 to 25 minutes). Serve hot. Yields 12 muffins.

PER SERVING (1 Muffin): Calories: 104 Exchanges: 1 Bread, 1/2 Fat

NOTE: Lower fat content by using Low Fat Bisquick, and egg substitute in place of the whole egg. No nutritional information available on this recipe. (Trish)

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