STRAWBERRY MUFFINS

STRAWBERRY MUFFINS

Fresh From the Hearth Cookbook

page 85
1 1/2 cups of all-prpose flour
1 (4-serving) package Jello-o sugar-free instant vanilla pudding mix
1/4 cup pourable sugar twin( Splenda is good)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup finely chopped fresh strawberries
1/4 cup (1oz.) chopped walnuts
1/2 cup unsweentened applesauce
1 teaspoon vanilla extract
1 egg or equivalent in egg substitue (egg beater)
1/3 cup skim milk

preheat oven to 375 degrees.

Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray.

In a large bowl, combine flour, dry pudding mix, Sugar Twin/splenda,
baking powder, and baking soda.

Stir in strawberries and walnuts.

In a small bowl, combine applesauce, vanilla extract, egg, and skim milk.

Add applesauce mixture to flour mixture. Mix just until combined.

Evenly spoon batter into prepared muffin wells.

( Ice cream scoop with thumb despenser works good).

Bake for 20 to 25 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.

Each serving equals:
He: 1 bread. 1/4 protein 1/4 fruit 1/4 fat
19 optional cal.
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143 cal. 3 gm fat. 4 gm protein. 25 gm carb. 319 mg. sodium. 59mg calcium. 1 gm. fiber

DIABETIC:2 starch

weight watcher points 3

Looks like you could add any fruit in the recipe amount