Diabetic Blueberry Muffins Recipe
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Diabetic Blueberry Muffins

2 cups Bisquick
1 Egg
1/4 cup Artificial sweetener (equivalent to 6 tbsp. sugar)
1 cup Fresh blueberries
2 tsp. Grated lemon peel
1 cup Commercial sour cream

Preheat oven to 425� F. and grease 12-cup muffin pan.

Combine Bisquick and artificial sweetener. Make a well in center of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries.

Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tbsp. artificial sweetener. Sprinkle peel and sweetener mix over batter in each muffin cup.

Bake on center shelf for 20 to 25 minutes, or until golden brown.

These muffins are best served hot.

Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories

Makes 12 muffins

Source: The Muffin Baker's Guide By Bruce Koffler


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