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Sugar-free Blueberry Muffins

Source of Recipe

Magic Menus for People with Diabetes

SUGAR-FREE BLUEBERRY MUFFINS

Exchanges
WW Points
Yield: 12 muffins

- 1 cup fresh blueberries, picked over and rinsed
- 1-3/4 cups plus 2 teaspoons all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 eggs
- 1/4 cup canola oil
- 3/4 cup orange juice
- 1 teaspoon grated lemon or orange rind

Preheat oven to 400ºF. Spray muffin tin with nonstick cooking spray or line with baking cups.

Lightly coat the blueberries with 2 teaspoons flour by shaking together in a paper bag.

In a large bowl, stir together 1-3/4 cups flour, baking powder, nutmeg, and cinnamon.

In a small bowl, beat the eggs lightly. Add oil, orange juice, and grated rind.

Add the liquid to the dry mixture and stir gently. Before the two mixtures are fully combined, fold in the blueberries. Fill each muffin cup about two-thirds full. Bake 20-25 minutes.

1 muffin equals: Calories: 137, Fat: 6 g, Cholesterol: 36 mg, Sodium: 103 mg, Carbohydrate: 18 g (Dietary Fiber: 1 g, Sugars: 3 g), Protein: 3 g ++++ Exchanges: 1 Starch, 1 Fat ++++ WWP: 3