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SKYBOYSMOM Posts: 1,152
6/30/08 12:23 P

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{4 Points for Jumbo muffin}
Fresh from the Hearth, p. 92

Serves 6 Freeze well.

1 c.+2 Tbsp. Bisquick Reduced.-Fat baking mix
1/4 c. (1 oz.) chopped walnuts
2 Tbsp. Splenda
1/2 c. unsweetened applesauce
1 Tbsp. Brown Sugar Twin
1 egg, or equivalent in egg substitute
1/4 c. skim milk
1 tsp. apple pie spice
1 c. (2 sm) cored, peeled, and finely chopped apples
6 Tbsp. raisins

Preheat oven to 400. Spray the wells of a 6-hole muffin pan with
butter-flavored cooking spray. In a lg. bowl, combine baking mix,
Splenda, Brown Sugar Twin, and apple pie spice. Add raisins and
walnuts. Mix well to combine. In a sm bowl, combine applesauce,
skim milk, and egg. Add applesauce mixture to baking mix mixture.
Mix just until combined. Stir in apple. Spoon a scant 2/3 c. batter
into each prepared muffin well. Bake for 15 to 20 min. or until a
toothpick inserted in center comes out clean. Place muffin pan on a
wire rack and let set for 5 min. Remove muffins from pan and
continue cooling on wire rack.

MY NOTES by poster on the HE board
Just spray the muffin wells--these don't come out of the paper liners
well at all. I don't peel the apple..slice wedges again lenthwise, then
slice crosswise into small pieces. I also like to increase the spice to
1 tsp. cinnamon, 1/4 tsp. nutmeg, and 4 or 5 good shakes of ground
cloves container-shaker.

The numbers will work out to be less than it says, as I always get
7-8 muffins--the wells of the pan are right level full--and they bake
out big, and plump. I like to garnish the tops with a pinch of
old-fashioned oats, just for pretty. These don't brown a whole lot;
but when they test done, I get them out of the oven before they begin
to dry out at all--it never takes full 20 min., in my oven.

Serves 6: per serving = HE: 1 brd, 1 frt, 1/2 prot, 1/3 fat, 7 oc
177 calories, 5 g fat, 4 g prot, 29 carbs, 279 mg sod, 46 mg calc, 1 g fiber.

Diabetic: 1 starch, 1 fruit, 1/2 fat.

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