Diabetic Recipe of the Week: Blueberry Flaxseed Muffins

 Makes: 12 servings
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Ingredients

1 1/2 cups all purpose flour
1/2 cups whole wheat flour
1/4 cup ground flaxseed
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
Pinch of salt
1/4 cup Splenda for baking
1 cup nonfat milk
3 Tbsp. canola oil
1 egg
1 egg white
1 tsp. lemon zest
1 cup fresh blueberries, washed
Preparation
1. Preheat the oven to 400 degrees. Line a 12 cup muffin pan with liners.
2. In a medium bowl, combine the flours, flaxseed, baking powder, cinnamon, cloves, and salt.
3. In another bowl, combine the Splenda, milk, oil, egg and egg white, and lemon zest. Mix well. Add the milk mixture to the dry ingredients just until combined.
4. Fill the muffin cups 2/3 full with the batter. Bake for about 20 to 25 minutes until the muffins are browned and a tester inserted in the center comes out clean. Let the muffins cool for about 5 minutes in the pan. Turn the muffins out onto a cooling rack and cool completely. 
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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