Rainbow 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.
- 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.
- Combine buttermilk and next 6 ingredients (buttermilk through egg white) in a bowl; add to flour mixture.
- 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