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Tasty Blueberry Muffins Recipe

“This is a great recipe that can be mixed in minutes the night before or in the morning for a speedy breakfast,” says Beth Oliver from Waterford, Wisconsin. “Oats and orange juice give the muffins unique flavor, and applesauce makes them a bit lighter.”

This recipe is:

Diabetic Friendly

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Tasty Blueberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1-1/2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup sugar
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup egg substitute
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup fresh blueberries

Directions

In a large bowl, combine the first six ingredients. Combine the orange juice, egg substitute, applesauce and oil; stir into dry ingredients just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray; fill half full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 159 calories, 5 g fat (trace saturated fat), 0 cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Tasty Blueberry Muffins in Simple & Delicious July/August 2007, p13

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