Blueberry Muffinsbread/rolls, diabetic, fruits 1 large egg 2 tablespoon veggie oil 1/4 teaspoon salt 3/4 cup blueberries 3/4 cup plain skim yogart 1 teaspoon granulated sugar substitute 1 teaspoon baking soda 1 cup flour Preheat oven to 350 degrees. Mix egg, yogart, oil granulated sugar substute and salt; blend well. Stir in baking soda. Add blueberries. Add flour; mix well. Pour into 10 muffin tins, bake 30 minutes. Per Serving: Calories 88 Carbohydrates 11 gm Fat 4 gm Protein 3 gm Sodium 144 mg 1 muffin = 1 bread exchange Posted on NVN by Kay Newman (KNEWMAN1) |
