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!
READY IN: 30mins
SERVES: 12
YIELD: 12 regular sized muffins
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4cups all-purpose flour
- 1⁄3cup sugar
- 2 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 3⁄4
- 1⁄4
- 1
- 3tablespoons orange juice concentrate, thawed
- 1teaspoon vanilla
- 3⁄4
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DIRECTIONS
- 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.
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