Double-Berry Muffins

Courtesy of Betty Crocker's Diabetic Cookbook

1/4 c packed brown sugar
1/2 tsp cinnamon
1 c skim milk
1/4 c unsweetened applesauce
2 tbs canola or vegetable oil
1/2 tsp vanilla
1/4 c egg product
2 c flour
1/3 c granulated sugar
3 tsp baking powder
1/2 tsp salt
1/2 c fresh or frozen raspberries
1/2 c fresh or frozen blueberries

1. Heat oven to 400. Makes 12 muffins. Mix brown sugar and cinnamon; set aside.
2. Beat milk, applesauce, oil, vanilla and egg in large bowl with fork or wire whisk. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in raspberries and blueberries. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.

Nutritional Info: 115 calories, 1g fiber, 240mg sodium, 3g fat, 3g protein, 20mg cholesterol, 30g carbs