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Diabetic Friendly Blueberry Muffins
Time: 30 mins
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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