Diabetic Exchanges
Yield: 36 mini-muffins

1 c. whole wheat flour
3/4 c. all-purpose flour
1/2 c. packed dark brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk, ‘divided’
3/4 c. frozen blueberries
1 small ripe banana, mashed
1/4 tsp. vanilla
1/3 c. unsweetened applesauce
2 T. raisins
1/2 tsp. cinnamon

Preheat oven to 400-F. Spray 36 miniature muffin cups with nonstick cooking spray; set aside. Combine the first 6 ingredients in medium bowl. Place 2/3 c. dry ingredients in each of 2 small bowls.

To the first bowl, add 1/3 c. buttermilk and blueberries. Stir just until blended; spoon into 12 prepared muffin cups.

To second bowl, add 1/3 c. butter milk, banana and vanilla. Stir just until blended; spoon into 12 more prepared muffin cups.

To final bowl, add remaining 1/3 c. buttermilk, applesauce, raisins and cinnamon. Stir just until blended; spoon into remaining prepared muffin cups.

Bake 18 minutes or until a toothpick inserted into centers comes out clean. Remove from pan. Cool 10 minutes on wire racks. Serve warm or cool completely.

Nutritional Analysis: One serving (3 mini-muffins, I of each) equals: 130 calories…1 gm fat (<1 gm saturated)…3 gm protein…29 gm carbohydrate……1 mg cholesterol…178 mg sodium…2 gm fiber ++++ Exchanges: 1 fruit…1 starch