Diabetic Blueberry Muffins
Diabetic Blueberry Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
artifical sweetener
|
* |
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
blueberries
fresh |
|
| 1E+1 | ml |
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.
