Diabetes-Friendly Lemon Blackberry Sour Cream Muffins

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READY IN: 45mins
SERVES: 9
YIELD: 9 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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