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6/30/08 12:52 P

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Sunrise Muffins
Cooking for Two, pg 248 by Joanna Lund
Serves 2

These muffins make any morning extra-special, and they're so quick you can fix them on a workday if you plan ahead just a bit. Chop the nuts the night before, make sure you know where the dry milk powder is, and so on.

1/3 cup Carnation Nonfat Dry Milk Powder
1/4 cup unsweetened orange juice
2 teaspoons I Can't Believe It's Not Butter! Light Margarine
2 tablespoons egg substitute
2 tablespoons Splenda Granular
6 tablespoons Bisquick Heart Smart Baking Mix
2 tablespoons seedless raisins
1 tablespoon chopped walnuts

Preheat oven to 375 degrees. Spray 2 muffin wells with butter-flavored cooking spray or line with paper liners. In a medium bowl, combine dry milk powder and orange juice. Stir in margarine, egg substitute, and Splenda using a wire whisk. Add baking mix. Mix gently just to combine using a sturdy spoon. Fold in raisins and walnuts. Evenly spoon batter into prepared muffin wells. Bake for 16 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Each serving equals:
HE: 1 bread, 1 fat, 3/4 fruit, 1/2 fat free milk, 1/4 protein, 1/4 slider, 10 optional calories

222 calories, 6 gm fat, 8 gm protein, 34 gm carbohydrate, 398 mg sodium, 192 mg calcium, 1 gm fiber

Diabetic exchanges: 1 starch, 1 fat, 1 fruit, 1/2 fat free milk

Carb choices: 2



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