Diabetic Recipe 1

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Blueberry Sour Cream Corn Muffins Diabetic Recipe Ingredients: 1 cup all-purpose flour 3/4 cup corn meal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt One 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

Directions:
Preheat oven to 400-degrees.

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 five minutes. Remove from pan; cool slightly.

Combine cream cheese and fruit spread; serve with warm muffins.

Recipe makes one-dozen muffins.

Nutrition information per muffin:
Calories: 176
Fat: 8g
Protein: 4g
Carbohydrate: 23g

See also:
Apple Cinnamon Muffins
Blueberry Bake
Whole Wheat Blueberry Kuchen
White Chocolate and Pecan Mini-Muffins

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