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Diabetic Blueberry Muffins

 
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Diabetic Blueberry Muffins recipe

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 cups biscuit baking mix (bisquick)
*
¼ cup artifical sweetener
*
1 cup sour cream
1 each eggs
1 cup blueberries
fresh
2 teaspoons lemon zest
grated

Directions

Preheat oven to 425 degrees F and grease 12 cup muffin pan.

Combine Bisquick and ¼ 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 ¼ cup of batter into each muffin cup.

In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 15975% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 46mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 9%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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