Diabetic Blueberry Muffins
11
People talking
from Splenda.com
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
11
People talking
ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 stick cup light margarine, softened
- 1 cup Splenda sugar substitute (or other measure-for-measure sugar substitute)
- 1⁄4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1⁄2 cup skim milk
- 1 cup fresh blueberries or 1 cup frozen blueberries
directions
- 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Millereg
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
what is the nutrional value of these muffins?
-
Thanks for the recipe! the result was moist and delicious, right for diabetic people and tasted for non-diabetic people. I substituted the all purpose flour for 50% - all purpose flour 50% - full corn flour. It is little bit better for diabetics.
-
-
Very moist and sweet muffins! Since I try to eliminate as much unhealthy carbs as possible, I used soy flour instead of all purpose flour. All purpose flour is not a good idea if you are a diabetic anyway. I also added an extra 1/2 Cup of berries. This provides a good dose of protein without compromising the texture or taste of the muffins. My 12 year old daughter would eat this things all day long. The only thing is, I recommend eating just one at a time. More than one can bring on a belly ache if you are not used to soy. Since they are quite filling, one should be plenty. Pop them in the fridge and have one for a snack. Surprisingly good cold. By the way, these muffins don't even need to be doused in butter. Thanks for the recipe!
-
Very moist and sweet muffins! Since I try to eliminate as much unhealthy carbs as possible, I used soy flour instead of all purpose flour. All purpose flour is not a good idea if you are a diabetic anyway. I also added an extra 1/2 Cup of berries. This provides a good dose of protein without compromising the texture or taste of the muffins. My 12 year old daughter would eat this things all day long. The only thing is, I recommend eating just one at a time. More than one can bring on a belly ache if you are not used to soy. Since they are quite filling, one should be plenty. Pop them in the fridge and have one for a snack. Surprisingly good cold. By the way, these muffins don't even need to be doused in butter. Thanks for the recipe!
see 8 more
