Recipe - Diabetic Blueberry Muffins

2 cup Bisquick
One fourth cup Artificial sweetener
(equivalent to 6 tablespoon sugar)
1 cup Commercial sour cream
1 Egg
1 cup Fresh blueberries
2 teaspoon Grated lemon peel

Preheat oven to 425 F (210 C) and grease 12cup muffin pan. Combine
Bisquick and One fourth cup artificial sweetener. Make a well in centre of
mixture and add sour cream and egg all at once. Beat with a fork
until
all ingredients are well combined. Gently fold in fresh blueberries.
Put One fourth cup of batter into each muffin cup. In a small bowl, combine
lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel
and sweetener mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown. These muffins are
best served hot. Exchange per serving: 1 bread, 1 fat
1 serving equals 119 calories Makes 12 muffins
Source: The Muffin Baker's Guide By Bruce Koffler

From: Jeffrey Dean Date: 111893

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip