Raspberry Muffins



Raspberry muffins
1 egg
2 cups reduced fat Bisquick
¾ c. water
1/2 cup white baking chips
½ c. Splenda
2 tablespoons extra virgin olive oil
1 cup raspberries

Heat oven to 400°F. Spray 9 muffin cups with cooking spray. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently fold in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield: 9 servings. Per serving= 218 Calories; 9g Fat (38.1% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 361mg Sodium

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