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
DIABETIC BLUEBERRY MUFFINS
Make and share this Diabetic Blueberry Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Line 10 muffin cups with paper liners.
- Sift together flour, baking powder, salt, set aside.
- Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
- Add eggs one at a time beating well after each addition.
- Stir in vanilla.
- Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
- Fold in berries.
- Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
- Cool in pan 10 minutes on a wire rack.
- Remove from pan.
- Cool completely on wire rack.
Nutrition Facts : Calories 165.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.5, Sodium 269.5, Carbohydrate 34.5, Fiber 1.1, Sugar 13.2, Protein 4.5
BLUEBERRY ORANGE MUFFINS
Make and share this Blueberry Orange Muffins recipe from Food.com.
Provided by Sweet PQ
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400*. Spray muffin tins with cooking spray.
- Mix flours, baking powder, cinnamon and salt in a large bowl.
- Combine the egg, milk, oil, maple syrup and orange rind.
- Stir the liquid mixture into the dry ingredients. Just stir until moistened.
- Fold in the blueberries, being careful not to overmix.
- Spoon into muffin tins. Bake @ 400* for 18-20 minutes, until lightly golden.
- Cool in pan 5 minutes & remove to rack.
- GLAZE -.
- Combine ingredients, using enough juice to make a glaze consistency. Spoon over warm muffins.
Nutrition Facts : Calories 221.5, Fat 7.8, SaturatedFat 1.7, Cholesterol 21.2, Sodium 207.9, Carbohydrate 34.6, Fiber 2.2, Sugar 12.2, Protein 4.5
BLUEBERRY MUFFINS
Nobody can resist the temptation of freshly baked blueberry muffins - the flavor of these is perfumed with citrus and allspice.
Provided by Annacia
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
- Bake at 400 degrees for 20 to 25 minutes or until golden.
- Remove muffins from pans immediately, and cool on wire racks.
Nutrition Facts : Calories 141.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 121.9, Carbohydrate 20.8, Fiber 0.8, Sugar 6, Protein 3
BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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