2 cups all purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 egg
1 cup low fat 1% milk
1 tablespoon vanilla extract
1 cup fresh or frozen blueberries
Preheat the oven to 350F. Spray 18 cups of 2 12 cup muffin tins with nonstick cooking spray or line with paper liners. In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well blended, about 1 minute. In another medium bowl, combine the oil, egg, milk and vanilla until well blended. Pour this liquid mixture into the middle of the flour mixture; stir until not quite all combined. Add the blueberries and gently finish combining. Spoon the batter into the cups, filling each about 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 15 18 minutes. Cool in the tins on a rack, 5 minutes, then remove from pan and place on the rack to finish cooling. Makes 18 muffins.
Nutritional Information per serving: 1 muffin:
Calories: 142, Fat: 5 g, Cholesterol: 14 mg, Sodium: 71 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 2g
Diabetic Exchanges: 1 1/2 Carbohydrate, 1 Fat
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