Blueberry muffins with sugar or Splenda

Preparation : 10-15 minutes
Portions : 12
Cooking : 18-20 minutes
 

INGReDIENTS

  • 1 big egg
  • 3 tbsp (45 ml ) of canola oil
  • 1/2 cup (125 ml) of granular Splenda
  • 8 oz ( 226 g) of vanilla yogurt
  • 6 tbsp (90 ml) of milk 1 %
  • 2 cups (500 ml) of custom flour
  • 1 tbsp (15 ml) of dough powder
  • 1/2 teaspoon (2.5 ml) of sodium bicarbonate
  • 1 cup (250 ml) of fresh blueberries (or frozen)
  • 1 teaspoon (5 ml) of lemon peel
  • 1 1/2 teaspoons (7.5 ml) of sugar to be sprinkled (optional)

  1. Preheat the oven at 375° F (190° C) and vaporize the muffin tin with a cooking spray .
  2. In a small bowl, beat the egg. Add Splenda, yogurt and milk. Whip until smooth consistency.
  3. In a big bowl combine the flour, the dough powder and thesodium bicarbonate. Stire. Incorporate blueberries and lemon peel.
  4. Make a well in the middle of the dry ingredients and pour the liquid there. Brew with a spatula or a spoon to wet all the ingredients.
  5. Fill in 2/3 the muffin tin. Sprinkle with a little sugar (optional).
  6. Cook for 18 to 20 minutes or until muffins take back their initial shape after a light push with the finger.
  7. Let cool 5 minutes before pourring out of the tin and place on a railing.

 

By portion:

Calories: 145
Carbohydrates: 23 g
Proteins: 4 g
Fat: 4.5 g (0.5 g saturated)
Fibers: 0.5 g
Sodium: 200 mg



Value of choice for the diabetes:

1 1/2 choice of carbohydrate,
1/2 choice of fat.
Points ww = 3 points
* We can replace Splenda by some sugar but nutritional values will be different.