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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This might be a diabetic recipe but these blueberry muffins have lost none of their flavor. A sweet breakfast treat or snack anyone would love. Ingredients:
1 3/4 cups all-purpose flour |
3 tablespoons sugar |
3 tablespoons measures-like-sugar calorie-free sweetener |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground allspice |
1 cup fresh or frozen blueberries, thawed and drained |
3/4 cup fat-free milk |
1/4 cup vegetable oil |
1 large egg, lightly beaten |
1 teaspoon grated lemon rind |
1 teaspoon grated orange rind |
1 teaspoon vanilla extract |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
3. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
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