Diabetic Blueberry Muffins

Diabetic Blueberry Muffins created by SLA_Gaia

from Splenda.com

Ready In:
55mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Millereg
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@Millereg
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"from Splenda.com"

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  1. Daniel C.
    what is the nutrional value of these muffins?
  2. SLA_Gaia
    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.
  3. SLA_Gaia
    Diabetic Blueberry Muffins Created by SLA_Gaia
  4. tamara66
    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!
  5. tamara66
    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!
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