Blueberry Muffins

Blueberry Muffins Recipe
Photo: Oxmoor House
This might be a diabetic recipe but these blueberry muffins have lost none of their flavor. A sweet breakfast treat or snack anyone would love.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 20.3 g
Fiber 1.1 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 145 mg
Calcium 0.0 mg

Ingredients

1 3/4 cups all-purpose flour
3 tablespoons sugar
3 tablespoons "measures-like-sugar" calorie-free sweetener
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup fresh or frozen blueberries, thawed and drained
3/4 cup fat-free milk
1/4 cup vegetable oil
1 large egg, lightly beaten
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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