Total Time
43mins
Prep 25 mins
Cook 18 mins

These tasty muffins are filled with Apricot spreadable fruit(Jam)or use your favorite such as peach or raspberry spreadable fruit. Note:fruit,1.5 diabetic exchange. Make-ahead tip; Store baked muffins at room temperature, wrapped lightly in heavy foil, for up to 3 days or freeze for up to 3 months, to reheat, bake in a 300 degree oven for about 15 to 18 minutes.

Ingredients Nutrition

Directions

  1. Lightly coat 12 muffins cups with nonstick spray; set aside.
  2. Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
  3. Combine buttermilk, egg, and oil in another bowl or large measuring cup.
  4. Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).
  5. Spoon about half of the batter into prepared muffins cups, filling each about one-third full.
  6. Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon & put in fruit).
  7. Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.
  8. Bake in a 400 degree oven for 15 to 18 minutes or until golden.
  9. Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.
Most Helpful

5 5

This turned out quite well. I did use egg substitute, whole wheat pastry flour and enola oil. I used smuckers sugar free jam and would use the fruit spread as suggested because there was a bitter taste from the jam. Great recipe!! Rather than baking them directly in the muffin cups I sprayed the muffin papers for easier handling.