Blueberry Muffins (Diabetic)

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) light margarine, softened
1 cup Splenda? Granular
1/4 cup honey
2 whole large eggs
1 teaspoon vanilla
1/2 cup skim milk
1 cup blueberries , fresh or frozen

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with
paper liners.
2. Sift together flour, baking powder , salt, set aside.
3. Beat together margarine, Splenda? Granular, and honey with an electric
mixer until light and fluffy. Add eggs one at a time beating well after each
addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries.
4. Spoon batter into paper lined muffin cups, and bake until golden brown
and a toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes on a wire rack . Remove from pan. Cool completely on wire rack.

Helpful Hints:

Makes 10 servings.
Nutrition information per serving:
Serving Size 3 g, Calories 180, Carbohydrates 30 g, Protein 4 g, Dietary
Fiber 1 g, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 350 mg.


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