DIABETIC BLUEBERRY MUFFINS
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
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
BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)
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
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
SUGAR FREE BLUEBERRY MUFFINS
This recipe for blueberry muffins can be made very low sugar, gluten free, or low carb as well.
Provided by SFD
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
- In a mixing bowl, cream together your butter, sugar alternative, and eggs.
- In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
- Slowly add the dry ingredients to the first mixing bowl and cream together.
- Gently mix in the vanilla extract and the almond milk.
- Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
- Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
- Allow to cool before serving.
DIABETIC OATMEAL BLUEBERRY MUFFINS
here is a diabetic recipe from me!
Provided by Wallace Hale
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl, make a well in center of mixture.
- 2. Combibe milk,egg, and oil; add to dry ingrediants, stirring just until moistened. gently fold in blueberries.
- 3. spoon batter in muffin pans coated with cookin spray, filling 2/3 full. sprinkle cinnamon over muffins, and bake at 450f for 20 to 25 minutes or until lightly browned ummmmmm
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