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 tbsp skim milk 2 tsp 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 deg 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. Macaroni Grill