Breakfast

Blueberry Muffins

Serving Size

1 muffin

Servings

12

Prep Time

7 min

Cook Time

25 min

Ingredients

1 3/4 cups

all-purpose flour

3 tablespoons

Sugar

3 tablespoons

"measures-like-sugar" calorie-free sweetener

2 teaspoons

baking powder

1/4 teaspoon

salt

1/2 teaspoon

ground allspice

1 cup

fresh or frozen blueberries, thawed and drained

3/4 cup

fat-free milk

1/4 cup

vegetable oil

1 large

egg, lightly beaten

1 teaspoon grated

lemon rind

1 teaspoon grated

orange peel

1 teaspoon

vanilla extract

Directions

1. Preheat oven to 400°.
2. Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
3. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Nutrition Information

Sodium	145 mg
Saturated fat	1 g
Protein	3 g
Polyunsaturated fat	0 g
Monounsaturated fat	0 g
Fiber	1.1 g
Fat	5.5 g
Cholesterol	19 mg
Carbs	20.3 g
Calories	142

All-New Complete Step-by-Step Diabetic, Oxmoor House 2006

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