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Saturday, March 15, 2014

Raisin Pecan Muffins

Raisin Pecan Muffins

Laden with fruit and nuts, these are perfect for a chilly winter morning’s branch. They also freeze beautifully and are even better (I think) a day or two later.

(Serves 8)

1 ½ cups all -purpose. 0flour.
½ cup SPLENDA Granular
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup fat-free milk
2 tablespoons no-fat sour cream
1 tablespoon +1 teaspoon vegetable oil.
1 ½ teaspoons vanilla extract.
1 cup seedless raisins
¼ cup chopped pecans
½ teaspoon ground cinnamon

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a small bowl , combine flour , 6 tablespoons SPLENDA, baking powder, and baking soda. Add milk sour cream, oil, and vanilla extract. Mix gently just to combine. Fold in raisins and pecans. Evenly spoon batter into prepared muffin wells. In a small bowl, combine remain to tablespoons SPLENDA and cinnamon. Sprinkle about ¾ teaspoon SPLENDA mixture evenly over top of each muffin. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Each Serving Equals

HE: 1 Bread * 1 Fruit * ½ Fat * 18 Optional Calorie
232 Calories * 8 gm Fat * 4 gm Protein *
36 gm Carbohydrate * 189 mf Sodium *
102 mg Calcium * 2 gm Fiber
DIABETIC EXCHANGES: 1 ½ Starch/Carbohydrate *

1 Fruit * ½ Fat 

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