DIABETIC FRIENDLY BLUEBERRY MUFFINS

30 Minute Easy DIABETIC FRIENDLY BLUEBERRY MUFFINS

Ingredients

• 1 3⁄4 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground allspice
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 3⁄4 cup nonfat milk
• 1⁄4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• cooking spray

Takes 30 min, serves 12.

Instructions

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