Preheat the oven to 425 degrees. Combine the flour, sugar, and baking powder in a small bowl. Combine the remaining ingredients in a medium bowl. Add the dry ingredients slowly to the medium bowl, mixing until blended after each addition. Do not over beat. Fill nonstick muffin cups 2/3 full and bake for 20 to 25 minutes. Let cool for 10 minutes in the pan. Turn out to completely cool before serving. 6 servings/Serving size: 1 muffin Exchanges: Starch Exchange -- 1&1/2 Calories -- 133 Calories from Fat -- 23 Total Fat -- 3g Saturated Fat -- 1g Cholesterol -- 18mg Sodium -- 199mg Carbohydrate -- 23g Dietary Fiber -- 1g Sugars -- 6g Protein -- 4g Recipe by: http://www.diabetes.org/ada/rcptoday.html Posted to EAT-LF Digest by firstname.lastname@example.org (Jack Dickson) on May 10, 1999,
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6|
|Calories from Fat: 51 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 35.3mg||11 %|
|Sodium 254.4mg||9 %|
|Potassium 59.2mg||2 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 53.3g|
|Protein 5g||7 %|
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Calories per serving: 286
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