Source: The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

Melt in the mouth muffins are moist and filled with luscious fruit flavor.

Servings

1 cooking spray
2 cup Flour, all purpose, unbleached, enriched
0.33 cup sugar
1 tsp low sodium baking powder
1 tsp baking soda
0.25 tsp salt
0.25 cup orange juice , fresh
2 tbsp canola oil
0.5 tsp almond extract
8 oz sugar free, fat free vanilla yogurt
1 Eggs, large, raw , lightly beaten (or 1/4 cup liquid egg substitute)
1 cup Raspberries, fresh (or frozen)
2 tbsp sliced almonds

1 Preheat the oven to 400 F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.
2 In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
3 In another bowl, whisk together the orange juice, oil, almond extract, yogurt, and egg.
4 Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix. Gently fold in the raspberries.
5 Divide the batter among the muffin cups and sprinkle each with some of the sliced almonds.
6 Bake until golden, about 16 - 18 minutes. Remove from pan and let cool on a wire rack.