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Cinnamon Apple-Nut Muffins

¾ cup peeled, finely chopped apples
½ cup sugar, divided in half  OR ¼ cup sugar and ¼ cup Splenda® (don’t mix)
1 tsp. ground cinnamon
1 ¾ cups oat bran flour or all-purpose flour
2 tsp. baking powder
¼ tsp salt
1 cup low-fat milk (skim or 1 percent)
2 tbsp. canola oil
2 eggs or 2 egg whites
¼ cup chopped walnuts or pecans

Preheat oven to 400 degrees. In a small bowl, toss apple pieces with ¼ cup sugar (or ¼ cup Splenda) and cinnamon. In a large bowl, combine ¼ cup sugar, flour, baking powder and salt. Mix together milk, oil and eggs (or egg whites). Stir milk mixture into dry ingredients just until moistened. Add apples and nuts. Fill 12 muffin liners ¾ full. Bake 20 – 25 minutes.

NOTE: 1 muffin made with ½ cup sugar = 1 carbohydrate choice and 1 fat choice
1 muffin made with ¼ cup Splenda = ¾ carbohydrate choice and 1 fat choice.

Recipe courtesy of Virginia Bennett, Allina registered dietitian.

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