Diabetes Recipes
Blueberry Cornmeal Muffins
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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
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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
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