Preheat oven to 400 degrees.

Sift flour, salt, baking powder, baking soda, cinnamon and 1/4 cup sugar in bowl.

Beat egg in separate bowl. Add yogurt, applesauce and oil to the egg. Mix well.

Add egg mixture to the dry ingredients and stir until blended.

Thoroughly spray eight muffin tins with non-stick spray. Fill with muffin mix and sprinkle EACH muffin with 1/2 teaspoon granulated sugar. Bake 20-24 minutes until nicely browned on top. Let cool before removing muffins from pan.

Makes eight muffins.

Nutrition information per muffin:

155 calories; 6 grams protein; 3 grams fat; 24 grams carbohydrates; 229 mg sodium.

Note: This recipe has been designed to use less fat and/or sugar than conventional recipes; however, it may not be appropriate for people with certain diseases or nutrition needs. Ask your doctor or healthcare specialist for specific recommendations.

Cut carrots into thin slices. Put potatoes and carrots in large pot, cover with water. Bring to a boil, reduce heat and simmer 10-15 minutes until vegetables are tender. Drain.

Add 3 1/2 cups of the milk to the drained vegetables, along with thyme, onion powder and salt. Cook over low heat about ten minutes, stirring often, until heated through.

In a separate bowl, thoroughly dissolve cornstarch into remaining 1/2 cup milk. Stir the cornstarch mixture into soup. Keep stirring and heat over medium heat until soup starts to bubble and thicken. Reduce heat.

Add drained clams and simmer, stirring frequently, 2-3 minutes. Serve hot.

Serves 4.

Each serving provides:

310 calories, 13 grams protein, 46 grams carbohydrates, 5 grams fat, 872 mg. sodium

Note: This recipe has been designed to use less fat and/or sugar than conventional recipes; however, it may not be appropriate for people with certain diseases or nutrition needs. Ask your doctor or healthcare specialist for specific recommendations.