3/4 cup white whole-wheat flour
1/4 cup all-purpose flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
1 cup fat-free sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 12 cups fresh or frozen (do not thaw) blueberries
2/3 cup whipped cream cheese
2 tbsp no-sugar-added blueberry fruit spread
Preheat oven to 400 degrees.
Grease 12 medium-size muffin cups or use paper liners; set aside.
Combine the flours, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl.
Combine the egg, sour cream, and juice concentrate in a small bowl; add to the flour mixture, mixing only until moistened. Very gently stir in the blueberries.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.
Bake at 400 degrees for 18 to 20 minutes or until golden brown. Remove from oven and allow to stand in the pans for 5 minutes on a wire rack.
Remove muffins from pan and allow to cool slightly.
In a small bowl combine the cream cheese and fruit spread; serve with warm muffins.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.