Title: Apple-allspice muffins
 Categories: Breads, Breakfast, Diabetic, Low-fat
      Yield: 12 Servings
 
    1/4 c  +2 tb reduced calorie
           -margarine, divided
           Brown sugar substitute to =
    3/4 c  Brown sugar, divided
      1    Egg
  1 3/4 c  All-purpose flour, divided
      2 ts Baking powder
    1/2 ts Ground allspice
    1/4 ts Salt
    3/4 c  Skim milk
      1 c  Peeled, finely chopped apple
           Vegetable cooking spray
    1/2 ts Ground allspice
 
  Cream 1/4 cup margarine in a medium bowl; gradually add 1/2 cup brown
  sugar substitute, beating at medium speed of an electric mixer until
  mixture is light and fluffy. Add egg, and mix well.
  
  Combine 1 1/2 cups flour, baking powder, 1/2 teaspoon ground
  allspice, and salt.  Add to creamed mixture alternately with skim
  milk, stirring just until moistened.  Stir in finely chopped apple.
  
  Spoon batter into muffin pans coated with cooking spray, filling
  two-thirds full.
  
  Combine remaining 1/4 cup brown sugar substitute, 1/4 cup flour, and
  1/2 teaspoon allspice in a small bowl. Cut in remaining 2 Tablespoons
  margarine with a pastry blender until mixture resembles coarse meal;
  sprinkle evenly over tops of muffins.  Bake at 400øF. for 20 minutes
  or until lightly browned. Makes 1 dozen muffins.
  
  PER SERVING (1 Muffin):
    Calories: 108
    Protein: 3 gm
    Fat: 3 gm
    Carbohydrates: 16 gm
    Cholesterol: 22 mg
    Fiber: Trace
    Sodium: 186 mg
    Exchanges: 1 Starch, 1 Fat
  
  FROM:  All New Cookbook for Diabetics and Their Families by
  University of Alabama at Birmingham