| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Diabetic, Quickbreads, Breads/bm | 15 | Muffins | |
INGREDIENTS
| Ingredients | ||
| 2 | c | Whole wheat flour |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | lg | Eggs |
| 1 | c | Unsweetened applesauce |
| 1/4 | c | Light oil (sunflower, corn) |
| 1 | c | Fresh or frozen blueberries |
| (without sugar) |
INSTRUCTIONS
1. Prepare muffin cups with oil or use paper or foil liners. 2 Preheat oven to 425 F. 3. In a large bowl, stir together flour, cinnamon, baking soda and salt. Set aside. 4. In a small bowl beat eggs until lemony;then stir in applesauce and oil. 5. Pour egg mixture into the dry ingredients and beat until well mixed. 6. Gently stir in blueberries. 7. Fill miffin cups 2/3 full. 8. Bake at 425 F for 30 minutes or until nicely browned. 9. Serve warm or cold. 10. These freeze well. Per muffin: 110 calories, 1 bread exchange, 1 fat exchange Shared by Dick Miale whose son shared with him---how fun! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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