Diabetes Recipes

Blueberry Sour Cream Corn Muffins

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Blueberry Sour Cream Corn Muffins
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Nutrition Facts

Makes: 12 Serving(s)


Amount Per Serving


Calories: 140


Total Fat: 4.5g


Saturated Fat: 2.5g


Cholesterol: 25mg


Sodium: 150mg


Total Carbohyrdates: 23g


Dietary Fiber: 1g


Sugars: 8g


Protein: 3g


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About

Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 12 Serving(s)

Summary

Instead of blueberries, you use no sugar added blueberry fruit spread. Sour cream and whipped cream cheese give these both texture and flavor and corn meal is used for part of the flour. (NOTE: used low sodium baking powder, reduced fat sour cream and fresh blueberries)

What you'll need

  • 1 cup all-purpose flour
  • 3/4 cup corn meal
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 med one egg, beaten
  • 1 cup sour cream
  • 1/3 cup thawed frozen unsweetened apple juice concentrate
  • 1 1/2 cup fresh or frozen (not thawed) blueberries
  • 2/3 cup whipped cream cheese
  • 2 tbsp. no-sugar-added blueberry fruit spread

Instructions

  • Step 1
    Preheat oven to 400-degrees. Grease 12 medium-sized muffin cups or line with paper liners; set aside.
  • Step 2
    Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.
  • Step 3
    Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.
  • Step 4
    Combine cream cheese and fruit spread; serve with warm muffins.

Diabetic Exchanges

  • Starch: 1 1/2
  • Fat: 1/2