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Monday, September 15, 2008

*Blueberry Muffins* (Diabetic Recipe)

Hello everyone! Today's diabetic recipe is Blueberry Muffins. This is healthy and tastes really good too. The lemon and Splenda topping is a nice touch too. These are great for breakfast with a slice of lean ham.Well I'm making this short and sweet. Enjoy!


*Blueberry Muffins*

Servings: 12

1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda

Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. 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 Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.

Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.

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