Sour Milk Muffins Diabetic Recipes
DIABETES-FRIENDLY LEMON BLACKBERRY SOUR CREAM MUFFINS
Make and share this Diabetes-Friendly Lemon Blackberry Sour Cream Muffins recipe from Food.com.
Provided by Paris D
Categories Quick Breads
Time 45m
Yield 9 Muffins, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
- Zest a lemon, and set aside.
- Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
- Pour milk into the measuring cup to make up a half cup.
- Stir sour cream into the measuring cup.
- Stir in the zest and vanilla, and then set aside.
- Melt the butter and set aside to cool.
- In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well.
- To the lemon and milk mixture, add the egg and whisk to combine.
- Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
- Do not over-mix - there may well be lumps but that's alright.
- Spoon batter into muffin tins, filling them halfway.
- Sprinkle a few berries in and then continue to fill the muffin tins to the top.
- Cut neufchatel into 9 squares, press each square into the top of each muffin.
- Top each muffin with a blackberry.
- Bake in a 400 F oven for 25 minutes until the tops are springy.
- Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Nutrition Facts : Calories 150.4, Fat 6.1, SaturatedFat 3.4, Cholesterol 35.6, Sodium 255.7, Carbohydrate 20.4, Fiber 1.4, Sugar 4.2, Protein 4
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