Raisin Apple Muffins
Source of Recipe
�Taste of Home� Magazine � 2002
Exchanges
Yield: 1 dozen
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
Egg substitute equivalent to 1 egg
1/2 c. fat-free milk
1/4 c. canola oil
1 c. chopped peeled tart apples
1/4 c. raisins
CRUMB TOPPING:
2 T. flour
2 T. quick-cooking oats
2 T. brown sugar
1 tsp. cinnamon
1 T. cold stick margarine
In a bowl, combine the first 4 ingredients. Combine the next 3 ingredients; stir into dry ingredients just until moistened. Fold in the apple and raisins. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter.
For topping:
In a bowl, combine the first 4 ingredients; cut in margarine until crumbly. Sprinkle over batter. Bake at 375-F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutritional Analysis: One muffin equals: 180 calories�6 gm fat (0.4 gm saturated)�0.7 mg cholesterol�60 mg sodium�29 gm carbohydrate�1 gm fiber�3 gm protein ++++ Exchanges: 1 starch�1 fruit�1/2 fat
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