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Diabetic blueberry muffins
DIABETIC BLUEBERRY MUFFINS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Bisquick
Breadmaker
Amount Measure Ingredient -- Preparation Method
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2 c Bisquick
1/4 c Artificial sweetener
-(equivalent to 6 tb sugar)
1 c Commercial sour cream
1 Egg
1 c Fresh blueberries
2 ts Grated lemon peel
Preheat oven to 425 F (210 C) and grease 12-cup
muffin pan. Combine Bisquick and 1/4 cup artificial
sweetener. Make a well in centre of mixture and add
sour cream and egg all at once. Beat with a fork until
all ingredients are well combined. Gently fold in
fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a
small bowl, combine lemon peel and 2 tablespoons
artificial sweetener. 8. Sprinkle peel and sweetener
mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown.
These muffins are best served hot. Exchange per
serving: 1 bread, 1 fat 1 serving equals 119 calories
Makes 12 muffins Source: The Muffin Baker's Guide By
Bruce Koffler
From: Jeffrey Dean Date: 11-18-93
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| Free recipe:
Diabetic blueberry muffins
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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