Tomato Carrot Muffins

1-1/2 cups Bisquick Reduced Fat Baking Mix
1 tsp dried parsley flakes
1/4 cup Sugar Twin or Sprinkle Sweet
1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese
6 tbsps skim milk
2 tsps vegetable oil
1 egg or equivalent in egg substitute
3/4 cup chopped fresh tomatoes
1/4 cup finely shredded carrots

Preheat oven to 400 degs F. Spray a muffin tin with butter-flavored
cooking spray or line with paper liners. In a large bowl, combine
baking mix, parsley flakes, Sugar Twin and Parmesan cheese. In a
small bowl, combine skim milk, vegetable oil and egg. Add milk
mixture to baking mix mixture. Mix gently just to combine. Stir in
tomatoes and carrots. Fill 8 muffin wells 3/4 full. Bake 15 to 18
minutes or until muffins are done. Place pan on a wire rack and
allow to cool 5 minutes. Remove muffins from pan and continue
cooling on a wire rack.

Serves 8
124 Calories;4g Fat;4g Protein;18g Carbs;301mg Sodium;1g Fiber

Hint: Fill unused muffin wells with water. It protects the muffin
tin and
ensures even baking.