Weight Loss Made Easy

How To Make Delicious Blueberry Breads Suitable For Diabetics

These recipes for Blueberry Corn Muffins and Light Blueberry Scones are great for anyone but especially so for the diabetic who loves bread.  As long as we diabetics eat these in moderation, we can satisfy our bread craving from time to time.  Enjoy with your coffee or hot tea but remember to balance with the other meals of the day to be sure you don’t eat too many carbs and no protein.

DIABETIC BLUEBERRY CORN MUFFINS

1 3/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup Splenda granular

1/2 cup butter, softened

1/3 cup egg substitute

2 tsp vanilla

1 cup buttermilk

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line cups with paper liners; set aside.

In a medium mixing bowl combine the flour, cornmeal, baking powder, baking soda, salt and Splenda.  In a large mixing bowl, blend the butter until light and fluffy.  Slowly add the egg substitute.  Scrape down the sides of the bowl and continue to mix until the butter forms small lumps.  Add the vanilla and buttermilk to the butter mixture; mix well.  Add the dry ingredients to the wet ingredients in three separate batches, mixing well and scraping down bowl after each addition.  Gently fold the blueberries into the batter.  Scoop the batter into the prepared muffin cups, filling each almost to the top.  Bake in the preheated 350 degree oven for 20 to 25 minutes or until done.

LIGHT BLUEBERRY SCONES

3 cups reduced-fat biscuit baking mix

3/4 cup whole wheat pastry flour

1/4 cup canola oil

3 tbsps Splenda Blend for baking

3/4 cup fresh blueberries

1/2 cup plain low-fat yogurt

1/2 cup low-fat milk

1 to 2 tsps cinnamon/Splenda mixture/optional

Preheat oven to 400 degrees.

Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large mixing bowl, combine the baking mix and pastry flour.  Cut the oil in with a fork or two knives until mixture resembles coarse meal.  Add the Splenda Blend and blueberries; mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture.  Stir just until blended and a soft dough forms.  Over-mixing will make the scones tough!  If the dough seems too dry add a little milk, one tablespoon at a time.  Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inches thick circle.  Score the circle into 16 wedges.

If desired, mix some Splenda Blend with some cinnamon to make 1 to 2  teaspoons of mixture.  Sprinkle over the dough.

Place on the prepared pan and bake 10 to 12 minutes at 400 degrees.  Remove from the oven and cut the wedges apart.  Bake another 3 or 4 minutes until golden brown.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information visit her at http://diabeticenjoyingfood.squarespace.com

How to Make Blueberry Muffins – Blueberry Muffins Recipe

24 Cup Nonstick Mini Muffin Pan $9.95 …

12 Cup Nonstick Muffin Pan $8.50 …

Paderno World Cuisine 2 5/8 Inch by 1 1/2 Inch Non-Stick Silicone Muffin Mold $39.99 47780-04 Features: -Muffin non – stick mold.-Temperature resistant from -40 degrees Fahrenheit to 500 degrees Fahrenheit.-Reusable up to 3,000 times.-Material: Silicone. Dimensions: -Overall dimensions: 1.5” H x 2.625” W x 2.625” D….

Blueberry Muffins – Single $0.99 …

Greek E.P. [Explicit] $4.95 …

Blueberry Muffin Murder (Paperback) $6.75 Description not available.

The I Can’t Believe This Has No Sugar Cookbook $10.4 It’s hard to believe that these tempting and delicious baked favorites contain no sugar, honey, or artificial sweeteners: Chocolate-Coconut Cake; Spelt Whole-Grain Yeast Bread; Peach Pie; Sugar-Free, Dairy-Free Fudge; Blueberry Crisp; Summer After…

Easter Surprise (Paperback) $4.94 Blueberry Muffin sends Strawberry Shortcake and their friends on a scavenger hunt around Berry Bitty City to find their Easter baskets.

Tags: blueberry, blueberry muffin baby, blueberry muffin calories, blueberry muffins, blueberry muffins from scratch, blueberry muffins healthy, breakfast, muffins, recipe, recipes

This entry was posted on Monday, November 8th, 2010 at 12:00 am and is filed under Weight Loss. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.