Double-Berry Muffins

adena mangis's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon
• 1 cup skim milk
• ¼ cup unsweetened applesauce
• 2 tablespoons canola oil
• ½ teaspoon vanilla
• ¼ cup fat-free fat-free liquid egg product
• 2 cups all-purpose flour
• 1⁄3; cup granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup fresh raspberry
• ½ 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.