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Doughnut Muffins

Healthy Exchanges Newsletter, April 2002, Pg 9

If you are a doughnut lover like me, these easy muffins just may satisfy your cravings!

1 egg or equivalent in egg substitute
1/3 cup Musselman's No Sugar Added Applesauce
1/2 cup fat free milk
1 1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon nutmeg
1/2 cap granular Splenda

Preheat over to 400 degrees. Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray or line with paper liners. In a large bowl, beat egg with a wire whisk. Add applesauce and milk. Continue beating with wire whisk until well blended. In a medium bowl, combine flour, baking powder, salt, nutmeg and Splenda. Add flour mixture to egg mixture. Mix with a large spoon just to combine. Evenly fill prepared muffin cups. Bake for 14 to 16 minutes or until a toothpick inserted near center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and eat warm or continue cooling on wire rack.

Serves 8 - Each serving equals:
HE: 1 Br, 1/4 Sl
117 Calories, 1g Fa, 4g Pr, 23g Fa, 284 mg Co, 94mg Cl, 1g Fi
Diabetic: 1 1/2 St

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