Title: Berry muffins
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 Servings
 
      2 c  Biscuit mix
      1 c  Plain nonfat yogurt
           Non-nutritive sweetener to
           -equal 1/4 cup + 2 tb sugar
      1    Egg
      1 c  Berries;blue, black, etc
      2 ts Grated lemon peel
 
  Preheat oven to 425øF.  Grease a 12 muffin (2 1/2") tin. Combine mix
  and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add
  egg; beat with fork until well combined. Fold berries gently into
  batter with rubber spatula; place about 1/4 cup batter into each
  muffin cup. Combine lemon peel and remaining sweetener and mix well.
  Sprinkle over batter; bake until golden brown (20 to 25 minutes).
  Serve hot. Yields 12 muffins.
  
  PER SERVING (1 Muffin):
    Calories: 104
    Exchanges: 1 Bread, 1/2 Fat
  
  NOTE:  Lower fat content by using Low Fat Bisquick, and egg
  substitute in place of the whole egg.  No nutritional information
  available on this recipe. (Trish)