Double-Berry Muffins

 

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1

cup fat-free (skim) milk

1/4

cup unsweetened applesauce

2

tablespoons canola or vegetable oil

1/2

teaspoon vanilla

1

egg or 1/4 cup fat-free cholesterol-free egg product

2

cups all-purpose flour

1/3

cup granulated sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/2

cup fresh or frozen (thawed and drained) raspberries

1/2

cup fresh or frozen (thawed and drained) blueberries

• 1 Heat oven to 400°. Line 12 medium muffin cups (2 1/2x1 1/4 inches) with paper baking cups or grease bottoms only with shortening. 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. Serve warm if desired.