Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1-1/2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1/4 C - light brown sugar
2/3 C - fat-free milk
1/2 C - chunky reduced-fat peanut butter
1/2 C - egg substitute
cooking spray
1/4 C + 2 Tbs - fruit spread
Preheat oven to 375. Combine dry ingredients. Combine milk, peanut butter & egg substitute in a blender; process until blended. Add to dry ingredients & stir until moist. Spoon batter into paper-lined muffin cuos coated with cooking spray, filling 1/2 full. Place 1-1/2 tsp fruit spread in center of batter & cover with enough batter to fill each cup 3/4 full. Bake at 375 for 18-20 minutes or until golden. Remove from pan immediately & serve warm.
Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 161
Fat (g) - 4.2
Carbohydrates (g) - 25.8
Fiber (g) - 0.4
Protein (g) - 5.6
Sodium (mg) - 195
Exchanges - 1-1/2 starches / 1 fat
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