"SandyD" > wrote in message
...
> I must have missed the recipe...........would you please repost it?
> Thanks,
> Sandy

Here you go! To shave 7 grams of carb from each muffin, use Splenda or
other non-aspartame sweetener in place of the sugar called for in the
recipe.

Enjoy!

Karen
Type 2

BLUEBERRY MUFFINS

Yield: 18 servings (1 muffin)
Source: "Forbidden Foods Diabetic Cooking"

- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup low-fat (1%) milk
- 1 tablespoon vanilla extract
- 1 cup fresh or frozen blueberries

Preheat the oven to 350 degrees F. Spray 18 cups of
2 (12 cup) muffin tins with nonstick cooking spray or
line with paper liners.

In medium bowl, whisk together the flour, sugar, baking powder,
baking soda, and salt until well blended, about 1 minute.

In another medium bowl, combine the oil, egg, milk, and
vanilla until well blended. Pour this liquid mixture into
the middle of the flour mixture; stir until not quite all
combined. Add the blueberries and gently finish combining.
Spoon the batter into the cups, filling each about 2/3 full.

Bake until a toothpick inserted in the center comes out clean,
about 15-18 minutes. Cool in the tins on a rack, 5 minutes,
then remove from pan and place on the rack to finish cooling.

Nutritional Information Per Serving (1 muffin):
Calories: 142, Fat: 5 g, Cholesterol: 14 mg, Sodium: 71 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 2g
Diabetic Exchanges: 1-1/2 Carbohydrate, 1 Fat