LOCATION: Recipes >> Special Diets >> Blueberry Muffins 05
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Blueberry Muffins 05
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DIABETIC BLUEBERRY MUFFINS WITH A TWIST OF LEMON
1 c. all-purpose flour
1 c. uncooked rolled oats
1/4 c. packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon, divided
1/4 tsp. salt
8 ozs. lemon-flavored low-fat yogurt
1/4 c. cholesterol-free egg substitute
1 tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. fresh or frozen blueberries
1 tbsp. granulated sugar
1 tbsp. sliced almonds (optional)
Preheat oven to 400 degrees. Spray 12 muffin cs. with nonstick
cooking spray. Combine flour, oats, brown sugar, baking powder,
baking soda, 1/2 tsp. cinnamon and salt in a large bowl. Combine
yogurt, egg substitute, oil, lemon peel and vanilla in a small
bowl; stir into flour mixture just until blended. Gently stir in
blueberries, Spoon mixture into muffin cs. Mix granulated sugar,
remaining cinnamon and almonds in a small bowl. Sprinkle over
muffin mixture Bake 18 to 20 minutes or until lightly browned and
wooden pick inserted into centers comes out clean. Cool slightly
on racks before serving. Makes 12 muffins.
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