Diabetes Recipes

Blueberry Cornmeal Muffins

0 rating(s)
Blueberry Cornmeal Muffins
0

Select a rating:

Thank You!

Nutrition Facts

Makes: 18 Serving(s)


Amount Per Serving


Calories: 180


Total Fat: 1.5g


Saturated Fat: 0g


Cholesterol: 30mg


Sodium: 190mg


Total Carbohyrdates: 40g


Dietary Fiber: 3g


Sugars: 19g


Protein: 4g


Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat:

About

Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 18 Serving(s)

Summary

(NOTE: used reduced fat buttermilk and unsweetened frozen blueberries)

What you'll need

  • 1 1/2 cup apple juice concentrate, thawed
  • 1/2 cup buttermilk
  • 3 med eggs
  • 2 1/2 cup all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cornmeal
  • 2 tsp. grated lemon peel
  • 2 cup frozen blueberries, unthawed (divided)
  • 2 2/3 cup pitted prunes (1 pound) (prune puree)
  • 3/4 cup hot water (prune puree)

Instructions

  • Step 1
    Prune Puree: Combine prunes and water in container of food processor. Process about one minute until pureed. Puree may be covered and refrigerated up to two months.
  • Step 2
    Heat oven to 375-degrees. Coat 18, 2-3/4-inch muffin tin cups with vegetable cooking spray. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
  • Step 3
    Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. Gently stir in 1-1/2 cups of the blueberries. Spoon batter into prepared muffin tin cups, dividing equally. Top each muffin with a few of the remaining blueberries. Bake about 20 minutes or until pick inserted into centers comes out clean.
  • Step 4
    Cool on rack.

Diabetic Exchanges

  • Starch: 1 1/2
  • Fruit: 1