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Diabetic Blueberry Muffins

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      Title: DIABETIC BLUEBERRY MUFFINS
 Categories: Diabetic, Bisquick, Breadmaker
      Yield: 1 Servings
 
      2 c  Bisquick
    1/4 c  Artificial sweetener
           -(equivalent to 6 tb sugar)
      1 c  Commercial sour cream
      1    Egg
      1 c  Fresh blueberries
      2 ts Grated lemon peel
 
   Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine
  Bisquick and 1/4 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 1/4 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: 11-18-93
 
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