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Bright Blueberry Muffins Recipe

Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.—Pat Byble, Springhill, West Virginia

This recipe is:

Quick

Diabetic Friendly

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Bright Blueberry Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1/2 cup reduced-fat margarine
Sugar substitute equivalent to 1 cup sugar
2 eggs
1/4 cup honey
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries

Directions

In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries.
Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

This recipe was tested using Imperial 1/3 less fat stick margarine.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: One muffin equals 171 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 192 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Bright Blueberry Muffins in Country Woman May/June 2004, p36

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas