EASY MUFFINS
Yield: 12 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info:
http://diabeticgourmet.com/book_arch...tails/23.shtml
INGREDIENTS
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 1/3 cup vegetable oil
- 1-1/4 cups reduced-fat milk
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 400 degrees F. Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients. Mix with a fork until it forms a loose batter.
Lightly coat a muffin pan with nonstick cooking s
. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18-20 minutes, or until the tops are golden brown and the centers are firm.
Nutritional Information Per Serving (1 muffin):
Calories: 206, Fat: 7 g, Cholesterol: 19 mg,
Sodium: 191 mg, Carbohydrate: 32 g, Protein: 4 g
Diabetic Exchanges: 2 Starch, 1-1/2 Fat
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