1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. skim milk
2 eggs (or egg substitute)
2 tbsp. vegetable oil
1 (8 oz.) can crushed pineapple (packed in unsweetened juice), drained (reserve 1/4 c. juice)

GLAZE:

12 packets sugar substitute
1/4 tsp. cinnamon
3 tbsp. boiling water

Stir together dry ingredients. Blend milk, eggs, oil and reserved pineapple juice until smooth. Stir into dry ingredients along with pineapple just until flour is thoroughly moistened. Fill 12 paper-lined muffin cups 2/3 full. Bake in preheated 400 degree oven for 20-25 minutes. Remove from oven and prick muffin tops in center with fork. Blend glaze ingredients and drizzle about 1/2 teaspoon over each muffin.