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Diabetic Whole Wheat Blueberry Muffins |
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Ingredients:
1 cup whole-wheat flour
5 1/2 Tbsp Splenda sweetener
1 tsp baking powder
6 Tbsp nonfat milk
3 Tbsp margarine
1/2 cup egg substitute
1/2 cup blueberries
Preparation1. Preheat oven to 400° F. In a medium bowl, combine flour, Splenda, and baking powder. 2. In a small bowl, beat milk, margarine, and egg substitute; stir into dry ingredients until just moist. 3. Fold in blueberries and spoon batter into 12 paper-lined muffin cups. Bake for 20 to 25 minutes or until golden brown. Serve immediately. Serves 12 / Serving size: 1 muffin
Nutritional Information
Exchanges/Choices
1/2 Starch
1/2 FatCalories: 70
Calories from Fat: 20
Total Fat: 2.5 gSaturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 75 mg
Total Carbohydrate: 9 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 3 g
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