Want some new ways to brighten up breakfast at your house?  Do you children like a muffin tucked in their lunch box or for a snack after school?  Is there a diabetic in your household?  Following are a couple of tasty muffin recipes that will be the answer to any of the situations listed above.  For breakfast, add some fresh fruit, a sausage link, slice of bacon, an egg or a small cup of low-fat, sugar-free yogurt and you have a meal.  If you or your child is diabetic, add at least one protein source with the muffin.  The good thing about muffins is that they can be made in advance, saving time during that inevitable morning rush!  They are also great to grab on your way out the door for a midmorning snack at work.

LEMON POPPYSEED MUFFINS

2 1/4 cups cake flour

1/2 cup SPLENDA

1/2 cup Equal Sugar-Lite

3/4 cup butter, softened

1/2 cup nonfat instant dry milk

2 tsp baking powder

3/4 tsp baking soda

3/4 cup buttermilk

2 tbsp fresh lemon juice

2 1/2 tbsp grated lemon peel

1 egg

1/2 cup egg substitute

2 tsp vanilla extract

2 tbsp poppyseeds

Preheat oven to 350 degrees.  Line 18 muffin cups with paper baking cups. Set aside.

In a large mixing bowl, mix cake flour, SPLENDA, Equal, and butter on medium speed of electric mixer 1-2 minutes until blended and crumbly.  Add dry milk, baking powder, baking soda and salt.  Mix on low speed until blended.  Blend buttermilk, juice, lemon peel, egg, egg substitute and vanilla in a small mixing bowl.  Add 2/3 of buttermilk mixture to flour mixture.  Mix on medium speed one minute.  Stop and scrape sides and bottom of bowl.  Mix on medium-high speed 45 to 60 seconds.  Reduce mixer speed to low and add remaining liquid; blend.  Stop mixer and scrape sides and bottom of bowl again.  Add poppyseeds.  Mix on medium-high speed 30 seconds.  Pour muffin batter into prepared pans.  Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean.

This Banana Chocolate Chip Muffin is a particular favorite of children.  It is an especially good way to give your diabetic child a special treat.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, blend together bananas, sugar and egg or egg substitute.  Add flour, baking soda, baking powder and salt.  Blend well.  Stir in the butter and chocolate chips.  Fill paper-lined muffin tins 2/3 full.  Bake at 375 degrees for 15-20 minutes.

Yield:  18 muffins

Note:  Yes, there is a minimal amount of sugar in the chocolate chips.  However, there should not be enough in 1 muffin to raise blood-sugar levels.  Of course, in the case of severe diabetes or special needs consult with your doctor or buy sugar-free chocolate chips.

Emjoy!