1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 Tablespoons no-sugar-added blueberry fruit spread
Preheat oven to 400 degrees F. Grease 12 medium-sized muffin cups or line with paper liners; set aside. 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. 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 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.
Serving size: 1 muffin Yield: 12 muffins Exchanges: 1 Starch/Bread, 1 1/2 Fat, 1/2 Fruit Nutrition: 176 Calories, 4 g Protein, 23 g Carbohydrate, 8 g Fat
Recipe from Sugar-Free Desserts. Reproduced with permission of Famous Brand Name Recipes magazine. Call 1-800-745-9299 (USA) or 1-708-676-3470 to order Diabetic Cooking cookbooks.
Back to the Recipes Page
Last Updated: Monday March 08, 2010 17:48:04
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents.
© Children with Diabetes, Inc. 1995-2015. Comments and Feedback.