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Blueberry Muffins

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Yield: Makes 12 muffins

- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 tablespoons crystalline fructose
- 1/2 teaspoon ground mace
- 1 egg
- 1 cup skim milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons walnut oil
- 1 cup fresh blueberries

Preheat oven to 425 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray. Sift dry ingredients into a medium-size bowl.

In a small bowl, beat egg lightly and stir in milk, vanilla and walnut oil. Add to dry ingredients and mix until the batter is moist.

Fold in blueberries. Spoon into muffin cups and bake 25 minutes or until lightly browned.

1 Muffin equals: Calories: 131, Fat: 5 g, Carbohydrate: 20 g, Protein: 4 g, Sodium: 167 mg, Cholesterol: 23 mg ++++ Exchanges: 1 Starch/Bread, 1 Fat