Strawberry Morning Muffins

Recipe By: JoAnna M. Lund S

3 Points per serving

1 1/2 cups all-purpose flour

1 package sugar free instant vanilla pudding mix -- (4 serving size)

1/4 cup pourable Sugar Twin

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup finely chopped fresh strawberries

1/4 cup (1 ounce) chopped walnuts

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 egg or equivalent in egg substitute

1/3 cup skim milk

"I get up very, very early most mornings, way before the sun is fully up. What gets me going, besides my enthusiasm for the work I do with Healthy Exchanges, is something fresh and sweet from the oven. If it's got strawberries in it, then I'm raring to go moments later!"

Preheat oven to 375º F. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, Sugar Twin, 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. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Freezes well.

Pamela's Tip: Fill any empty muffin wells halfway with water to protect your muffin pan.

Servings: 8

Serving size (1 muffin)

According to the cookbook: Per serving: 143 Cal, 3g Fat, 4g Pro, 25g Carb, 310mg Sod, 59mg Calc, 1g Fib

Healthy Exchanges: 1 Bread, 1/4 Protein, 1/4 Fruit, 1/4 Fat, 19 Opt. Cal.

Diabetic Exchanges: 2 Starch Weight Watcher Points: 3

Source: "Fresh From the Hearth Cookbook, page 85" Copyright: "Healthy Exchanges Inc. 1999

NOTES : Shared by Pamela S.