Try these delicious rainbow muffins

Edita Kaye Berries BasketsRainbow Muffins

 2 cups all-purpose flour

2/3 cup artificial sweetener

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups low-fat buttermilk

¼ cup applesauce

¼ cup dried blueberries

¼ cup dried cranberries

2 teaspoons grated orange rind

1 teaspoon vanilla extract

1 egg white, slightly beaten

Preheat oven to 400°F.

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of mixture.
  2. Combine buttermilk and next 6 ingredients (buttermilk through egg white) in a bowl; add to flour mixture.
  3. Spoon batter into 12 muffin cups lined with paper muffin cups and sprinkle evenly with 1 tablespoon artificial sweetener. Bake for 18 minutes or until lightly browned. Remove muffins and cool on wire rack.

 

Makes 12 servings.                  Serving size: 1 muffin

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