Recipe: Low Calorie Blueberry Muffins for Diabetes - Oriental Foods

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Recipe: Low Calorie Blueberry Muffins for Diabetes - Oriental Foods

I Need muffins, if you buy here the price is expensive (2 E / fruit). It just so happens that a lot of fresh blueberries are here. So it's ready for execution.

Oh yes, because I have diabetes mellitus, my muffins here use substitute sugar (stevia) and rye flour (can be replaced with wholemeal flour or finely ground oatmeal, you can also use ordinary high-protein flour). It is said that rye flour is good for DM patients. If you use rye or wholemeal flour, the color of the muffin will be rather dark and the texture is rather rough.
In my opinion, these muffins are healthy because they are rich in fiber and vitamins, low in fat, and the manufacturing process is very practical; no need to use a mixer, just stir it using a spoon / spatula.

Ingredients for Blueberry Low Calorie Muffins for Diabetes

• 3 cups of rye flour
• 3 tsp baking powder
• As far as tsp salt (I don't use it because the butter is salty)
• 1/2 cup stevia (can be replaced with 1 cup of sugar)
• 1.5 cups of fresh blueberries (can be replaced with strawberries / chopped bananas)
• Liquid material:
• 1.5 cups of liquid milk
• 1/2 tsp vanilla essence
• 1 egg
• 1/3 cup (85 grams) butter, melt it

Steps to Make Low-Calorie Blueberry Muffins for Diabetes

1. Preheat oven 180 C.
2. In large containers, add flour, baking powder, salt and sugar. Stir using a tablespoon / spatula until smooth.
3. Add all liquid ingredients. Stir until all ingredients are well mixed. Don't stir too long, because it can make the muffin hard and hard. Stir until blended.
4. Add blueberries, stir as long as possible.
5. Put it in a muffin mold until it's full (I use paper cup molds for the cupcake, so it's more practical). Bake in the oven for 20 minutes. Remove and chill. Muffins last 3 days if stored in tupperware that has been coated with tissue

Labels: healthy food, Muffin

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