EASY BLUEBERRY MUFFINS
EASY BLUEBERRY MUFFINS
Servings: 12
Serving Size: 1 Muffin
Source: "Cooking with the Diabetic Chef" by Chris Smith
INGREDIENTS
2/3 cup sugar
1/2 teaspoon salt
2-1/2 cups all-purpose flour
1 Tablespoon baking powder
1 large egg
1/3 cup vegetable oil
1-1/4 cups reduced fat (2%) milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
DIRECTIONS
1. Preheat the oven to 400 degrees F. Combine the sugar, salt,
flour, and baking powder. In a separate bowl, combine the liquid
ingredients. Make a well in the center of the dry ingredients and
add the liquid ingredients and the blueberries. Mix with a fork
until it forms a loose batter.
2. Lightly coat a muffin pan with nonstick cooking spray. Spoon the
batter into the pan until the cups are 3/4 filled. Bake for 18-20
minutes, or until the tops are golden brown and the centers are firm.
Nutritional Information Per Serving:
Calories: 227; Fat: 7 grams; Carbohydrates: 37 grams;
Protein: 4 grams; Sodium: 193 mg
Exchanges: 2 Starch; 1/2 Fruit; 1-1/2 Fat
member logon
