Title: Raspberry Muffins - Diet
Categories: Snack Diabetic Muffins
Yield: 18 Muffins
| 2 1/2 | c | All-purpose flour |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 6 | pk | Sugar Twin sugar substitute |
| 3/4 | c | Skim milk |
| 1 | c | Nonfat plain yogurt |
| 2 | ts | Raspberry flavoring |
SOURCE: February 1994 Diabetes In the News - and posted on *P by Lavena
George on 2/7/94....Formatted into MM by Ursula R. Taylor.
Combine flour, baking powder, baking soda and Sugar Twin in a mixing
bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray
a muffin tin with nonstick spray. Divide batter evenly into 18 muffins.
Bake at 350 F for 20 minutes or until golden brown.
YIELD: 18 muffins (1 muffin per serving)
EXCHANGES: 1 starch/bread
NUTRITIONAL INFO per serving: Cal - 77; Fat - 0.21 gm; Protein - 3 gm;
Carbo - 15 gm; Sodium - 149 mg; Chol - 0.43 mg; percent calories from fat -
3; Dietary fiber - 0.63 gm.