Diabetic Blueberry Muffins Recipes

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DIABETIC BLUEBERRY MUFFINS



Diabetic Blueberry Muffins image

Make and share this Diabetic Blueberry Muffins recipe from Food.com.

Provided by Millereg

Categories     Quick Breads

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350° F.
  • Line 10 muffin cups with paper liners.
  • Sift together flour, baking powder, salt, set aside.
  • Beat together margarine, Splenda, 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.
  • Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
  • Cool in pan 10 minutes on a wire rack.
  • Remove from pan.
  • Cool completely on wire rack.

Nutrition Facts : Calories 165.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 34.5, Fiber 1.1, Sugar 13.2, Protein 4.5

DIABETIC BLUEBERRY ALL-BRAN MUFFINS



Diabetic Blueberry All-Bran Muffins image

My doctor inspired these muffins.He told me I had to watch my carb & sugar intake.You know how doctors are.Yep,gotta lose the weight too! Well,I love my muffins for breakfast,so I adapted this recipe to fit my new lifestyle.I thank him everyday for those words.These muffins are great.

Provided by Foreverspots

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/4 cups graham flour or 1 1/4 cups whole wheat flour
1/2 cup granulated Splenda sugar substitute
1 tablespoon baking powder
1/4 teaspoon salt substitute
1 cup all-bran cereal
1 1/4 cups unsweetened soymilk
1/4 cup unsweetened applesauce
1 large eggs or 1/4 cup Egg Beaters egg substitute
1/2 cup fresh blueberries or 1/2 cup fruit

Steps:

  • Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
  • In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
  • Add egg & applesauce. Beat well.
  • Add flour mixture. Fold in blueberries.
  • Spoon into paper lined & ( Pam) sprayed muffin pans.
  • Bake 400 * 15 - 20 minutes. Makes 12.

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