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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (59g) Recipe makes 12 servings The following items or measurements are not included below: 3 tablespoons Splenda sugar substitute |
||
| Calories 138 | ||
| Calories from Fat 46 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 123mg | 5% | |
| Potassium 61mg | 1% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 5.3g | ||
| Protein 3.0g | 6% | |
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Diabetic Friendly Blueberry Muffins
By: Annacia
Aug 2, 2006
Nobody can resist the temptation of freshly baked blueberry muffins - the flavor of these is perfumed with citrus and allspice.
SERVES 12
Ingredients
- 1 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons Splenda sugar substitute
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 3/4 cup nonfat milk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- cooking spray
Directions
1
Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.2
Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.3
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.4
Bake at 400 degrees for 20 to 25 minutes or until golden.5
Remove muffins from pans immediately, and cool on wire racks.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Diabetic
Featured Reviews for This Recipe
From: MarraMamba
On Jan 29, 2009
darn these are yummy. Update, made them again and the only thing i changed this time was to cut the oil to 2 tbs and add 2 tbs applesauce. They were still moist and delicious, sighs..will probably eat them al today so wont be diabetic friendly for me :D
From: Boomette
On Jan 31, 2008
I used only sugar so 6 tbs. I used thawed frozen blueberries, whole milk. I cooked them 22 minutes just to be sure they were ok. They're crispy but moist inside. So yummy! Thanks Annacia 
Made for Holiday Tag.
From: PaulaG
On Jul 17, 2007
For a low-sugar muffin these are quite good. I used reconstituted powdered milk and fresh blueberries. The flour was 3/4 cup of whole wheat pastry flour and 1 cup white flour. For the allspice, I used Baking Spice Blend Mix. The muffins had a nice crust outside and moist center. They were done in 20 minutes.
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