Cashmere Apron

splenda, lemon and blueberry muffins


My daughter (Christi’s daughter) is a Type 1 Diabetic so I am always looking for delicious recipes that are low in sugar. As many as three million Americans have Type 1 Diabetes. Each year, more than 30,000 children and adults are diagnosed with Type 1 Diabetes. Living with this disease is a constant challenge and managing your diet and insulin needs are a 24 hour a day chore. Splenda has opened up the door for many low sugar and non sugar recipes. Let’s face it, we all love something sweet every now and then and these muffins hit the spot. I promise you won’t miss the sugar or extra calories.

1 large egg
3 Tb canola oil
1/2 cup Splenda Granular
1 8-ounce low-fat lemon yogurt
6 Tb 1% milk
1-1/2 tsp vanilla
2 cups all-purpose flour
1 Tb baking powder
1/2 tsp baking soda
1 cup fresh blueberries
1 tsp. finely grated lemon peel
1-1/2 tsp sugar

Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with nonstick cooking spray. In a small bowl, whisk egg until frothy. Add oil, Splenda, yogurt, milk, and vanilla. Whisk until smooth.

In a large bowl, combine flour, baking powder, and baking soda. Stir. Add blueberries and lemon peel. Make a well in the dry ingredients and pour in the yogurt mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened.

Spoon batter into muffin tins, filling each cup 2/3 full. If desired, sprinkle sugar lightly over muffins.

Bake for 18-20 minutes, or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. Compliments: Splenda Cookbook

*Do not substitute light or low-calorie yogurt.

Per Serving
Calories 143
Carbohydrate 23 grams

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