BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)
Low fat and low sugar yumminess! Found in Diabetic Cooking magazine, we enjoy these not-too-sweet cake-like muffins with fresh blueberries. With just a hint of orange flavor, I think I'll add one teaspoon of orange zest next time. If you prefer a sweeter muffin, I'd suggest increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins or 3 jumbo/ 6 regular or just 12 regular!
Provided by DuChick
Categories Breads
Time 30m
Yield 12 regular sized muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
- Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
- Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
- Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
- Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 146.9, Fat 4.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 266.6, Carbohydrate 23.5, Fiber 0.8, Sugar 8.9, Protein 3.1
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