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This recipe for blueberry corn muffins are perfect for everyone, but especially for diabetics who loves bread. As long as we eat in moderation for diabetics, we can satisfy our hunger for bread, from time to time. Enjoy your coffee or tea, but remember, with other meals of the day's balance does not eat too many carbohydrates and no protein.
DIABETIC BLUEBERRY CORN MUFFINS
1 3 / 4 cups flour
02:01 cup yellow cornmeal
1 1 / 4 c. TeaYeast
V. 2.1 tsp baking powder
V. 2.1 teaspoon salt
04:03 Cup Splenda Granular
02:01 cup butter softened
03:01 Egg Substitute
2 v. teaspoon vanilla sugar
1 cup buttermilk
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line-12 with paper cups, set aside.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt and Splenda. In a large bowl, combineBeat butter until fluffy. Slowly add the egg substitute. Scrape the bowl and continue stirring until it forms small clumps of butter. Add vanilla and buttermilk mixture to butter, mix well. Add dry ingredients to wet ingredients separately in three batches, mixing well and scraping bowl after each addition. Gently stir blueberries into batter. Scoop the batter into prepared muffin cups, filling each almost to the top. In a preheated oven at 350Degree oven for 20-25 minutes or until done.
Enjoy!
Tags : cuisinart multiclad unlimited 4 quart saucepan all clad stainless 12 quart stock pot
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