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Nutrition Facts
Serving Size 1 (71g) Recipe makes 12 servings The following items or measurements are not included below: fat-free liquid egg product
Calories 153
Calories from Fat 23		(15%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 202mg		8%
Potassium 92mg		2%
Total Carbohydrate 29.5g		9%
	Dietary Fiber 1.2g	4%
	Sugars 10.9g
Protein 3.1g		6%
detailed view... how is this calculated?

Double-Berry Muffins

Recipe #212662 | 40 min | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: adena mangis
Feb 20, 2007

From Betty Crocker's diabetes cookbook. Food exchang 1 starch' 1 fruit, 1/2 fat and 2 carbohydrate chocies. You can use splenda and whole wheat flour if you want.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup skim milk
1/4 cup unsweetened applesauce
2 tablespoons canola oil
1/2 teaspoon vanilla
1/4 cup fat-free fat-free liquid egg product
2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh raspberry
1/2 cup fresh blueberries

Directions

1
Heat oven to 400.
2
Line 12 muffin cups with paper baking cups or grease bottoms only.
3
Mix brown sugar and cinnamon; set aside.
4
Beat milk, applesauce, oil, vanilla, and egg in large bowl with wire whisk.
5
Stir in flour, granulated sugar, baking powder, and salt all at once until flour is just moistened.
6
Fold in raspberries and blueberries.
7
Divide batter evenly among muffin cups.
8
Sprinkle brown sugar mixture over tops of muffins.
9
Bake 20 to 25 minutes until golden brown.
10
Immediately remove from pan to wire rack.