Very Berry Blueberry Muffins

 in Diabetic Friendly / Uncategorized by

I just couldn’t wait until Muffin Monday to tell you about this muffin recipe.  It’s originally from the Splenda website, but you can use any Cup for Cup Sugar Substitute you have on hand.  I used Equal, and I also used some frozen Mixed Berries I had in my freezer instead of the Blueberries.  What excites me about this muffin is it’s texture.  Most diabetic-friendly muffins use apple puree instead of oils or butter and they come out with a slightly chewy texture, but this muffin uses a light margarine (I used Flora Pro-Activ) and is light and fluffy like a cake.  You could really substitute any fruit you liked for the Blueberries.  I don’t bake a lot with sugar substitutes, but I am pretty impressed with these results.  So much so that I think I am going to do some experimenting.  Another great find for my little diabetic’s lunch box.

Very Berry Blueberry Muffins

Serves 12

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed

 

Directions

  1. Place oven rack in top 1/3 of oven.
  2. Preheat oven to 180C, fan forced.  Line 12 muffin cups with paper liners.
  3. Sift together flour, baking powder, and salt, set aside.
  4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
  5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

 

Note
Serving Size: 1 muffin
To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.

 

Nutrition Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 160
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 280mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 8g
Protein: 4g