When making baked goods for a diabetic diet you need to limit sugar and carbohydrates. Blueberry muffins have sugar in them naturally due to sugar in the berries, so it is best to use a recipe with no added sugar. You can replace the sugar in most recipes for baked goods with a sugar substitute such as sucralose, aspartame or stevia.
- Skill level:
- Moderately Easy
Things you need
- Muffin tin
- Muffin papers
- Mixing bowl
- 1/4 cup margarine
- 1/2 cup artificial sweetener
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/4 cup skim milk
- 3/4 cup plain nonfat yogurt
- Mixing bowl
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
Preheat oven to 375 degrees. Set one muffin paper in each cup of a muffin tin.
Combine margarine and your choice of sugar substitute in a large mixing bowl. Cream the two ingredients together with a spatula.
Use whisk to slowly beat the egg whites, vanilla, milk and nonfat yogurt into the margarine and sugar substitute mixture.
Combine flour, baking powder and salt in a separate mixing bowl. Sift the ingredients together with a hand sifter until they are entirely combined.
Mix the wet and dry ingredients together in one bowl. Use a mixer to make sure the ingredients are well-blended.
Spoon blueberry muffin batter into the muffin papers. Fill each about two-thirds of the way.
Bake the blueberry muffins for 20 to 25 minutes. When done, a toothpick should go in and out of the center of a muffin and remain clean. Muffins will look fluffed up and golden brown in color.
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