Blueberry Orange Muffins Diabetic Friendly Recipes

BLUEBERRY-ORANGE MUFFINS

Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)

Blueberry Orange Muffins (Diabetic Friendly) image

Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!

Provided by DuChick

Categories Breads

Time 30m

Yield 12 regular sized muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup nonfat milk (skim)
1/4 cup butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup blueberries (fresh or frozen)

Steps:

Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 146.9, Fat 4.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 266.6, Carbohydrate 23.5, Fiber 0.8, Sugar 8.9, Protein 3.1

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Cranberry-Orange Muffins ( Diabetic Friendly) image

A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.

Provided by Colleen Sr.

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

Steps:

Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
Bake muffins at 375 degs for 25".
Bake loaf at 350 degs for 50".

Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1

ORANGE-BLUEBERRY BRAN MUFFINS

Orange-Blueberry Bran Muffins image

Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.

Provided by vycross

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

1 cup wheat bran
½ cup oat bran
½ cup low-fat sour cream
½ cup skim milk
⅔ cup brown sugar
½ cup all-purpose flour
½ cup whole wheat flour
1 scoop vanilla protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries
⅓ cup olive oil
1 large egg
1 medium orange, juiced and zested
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g

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