Combine dry ingredients in small bowl. Combine and stir all wet ingredients, in a seperate bowl. Add wet to dry and mix just until moistened. Batter will be lumpy. Divide mixture into 12 muffin cups, lightly sprayed with pam. Bake at 400° for about 18 minutes or until golden brown.

for 18 minutes. Leave the remaining unbaked 6 muffins in muffin tin, cover with foil tightly. Freeze. After about 3 hours, remove muffin cups to freezer bag. To serve, thaw overnight in the frig or bake frozen at 400 for about 18 minutes. If frozen when baking, allow an extra 5 minutes.

Nutrition (per serving): 150 calories

Saturated fat 0 g Total Fat 4 g (24% of calories) Protein 4 g (10% of calories) Carbohydrates 24 g (65% of calories)

Cholesterol 0 mg Sodium 196 mg Fiber 0 g Iron 1 mg Vitamin A 78 Iu Vitamin C 0 mg Alcohol 0 g ]]]