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Blueberry Muffins

Photo: Oxmoor House
Yield 1 dozen (serving size: 1 muffin)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

All-New Complete Step-by-Step Diabetic