Title: Apple-Allspice Muffins
Categories: Bread Breakfast Diabetic Lowfat
Yield: 12 Servings

1/4	c	+2 tb reduced calorie margarine, divided
		Brown sugar substitute to =
3/4	c	Brown sugar, divided
1		Egg
1 3/4	c	All-purpose flour, divided
2	ts	Baking powder
1/2	ts	Ground allspice
1/4	ts	Salt
3/4	c	Skim milk
1	c	Peeled, finely chopped apple
		Vegetable cooking spray
1/2	ts	Ground allspice

Cream 1/4 cup margarine in a medium bowl; gradually add 1/2 cup brown sugar substitute, beating at medium speed of an electric mixer until mixture is light and fluffy. Add egg, and mix well.

Combine 1 1/2 cups flour, baking powder, 1/2 teaspoon ground allspice, and salt. Add to creamed mixture alternately with skim milk, stirring just until moistened. Stir in finely chopped apple.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Combine remaining 1/4 cup brown sugar substitute, 1/4 cup flour, and 1/2 teaspoon allspice in a small bowl. Cut in remaining 2 Tablespoons margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over tops of muffins. Bake at 400øF. for 20 minutes or until lightly browned. Makes 1 dozen muffins.

PER SERVING (1 Muffin): Calories: 108 Protein: 3 gm Fat: 3 gm Carbohydrates: 16 gm Cholesterol: 22 mg Fiber: Trace Sodium: 186 mg Exchanges: 1 Starch, 1 Fat

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

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