Diabetic Friendly Blueberry Muffins

Freshly baked blueberry muffins - 

Flavored with with citrus and allspice

INGREDIENTS 

SERVINGS 12 

• 1 3⁄4 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground allspice
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 3⁄4 cup nonfat milk
• 1⁄4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• Cooking spray

DIRECTIONS

• Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.
• Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 400 degrees for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.


Recipe Credit - Food.com