Diabetic Blueberry Muffins
Yield: 1 servings
2 c Bisquick 1 Egg
1/4 c Artificial sweetener 1 c Fresh blueberries
-(equivalent to 6 tb sugar) 2 ts Grated lemon peel
1 c Commercial sour cream
Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine
Bisquick and 1/4 cup artificial sweetener. Make a well in centre of
mixture and add sour cream and egg all at once. Beat with a fork
until
all ingredients are well combined. Gently fold in fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a small bowl, combine
lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel
and sweetener mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown. These muffins are
best served hot. Exchange per serving: 1 bread, 1 fat
1 serving equals 119 calories Makes 12 muffins
Source: The Muffin Bakers Guide By Bruce Koffler
From: Jeffrey Dean Date: 11-18-93
442 c Bisquick 1 Egg
1/4 c Artificial sweetener 1 c Fresh blueberries
-(equivalent to 6 tb sugar) 2 ts Grated lemon peel
1 c Commercial sour cream
Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine
Bisquick and 1/4 cup artificial sweetener. Make a well in centre of
mixture and add sour cream and egg all at once. Beat with a fork
until
all ingredients are well combined. Gently fold in fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a small bowl, combine
lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel
and sweetener mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown. These muffins are
best served hot. Exchange per serving: 1 bread, 1 fat
1 serving equals 119 calories Makes 12 muffins
Source: The Muffin Bakers Guide By Bruce Koffler
From: Jeffrey Dean Date: 11-18-93
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