Blueberry Orange Muffins Diabetic Friendly Food

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

DIABETIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
• Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
• Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
• Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
• Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.

BLUEBERRY-OAT MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
• In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
• Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
• Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.

BLUEBERRY ORANGE BRAN MUFFIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

BLUEBERRY ORANGE MUFFINS

Steps:

• Heat oven to 400º. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners.
• Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended.
• Gradually stir in egg whites, milk, orange juice and orange peel.
• Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended.
• Fold in blueberries.
• Fill muffin cups 2/3 full.
• Bake at 400º for 18 to 20 minutes until golden brown. Serve warm if desired.

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400*. Spray muffin tins with cooking spray.
• Mix flours, baking powder, cinnamon and salt in a large bowl.
• Combine the egg, milk, oil, maple syrup and orange rind.
• Stir the liquid mixture into the dry ingredients. Just stir until moistened.
• Fold in the blueberries, being careful not to overmix.
• Spoon into muffin tins. Bake @ 400* for 18-20 minutes, until lightly golden.
• Cool in pan 5 minutes & remove to rack.
• GLAZE -.
• Combine ingredients, using enough juice to make a glaze consistency. Spoon over warm muffins.