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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 12 |
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Directions: 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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