Diabetic Friendly Blueberry Muffins - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3 tablespoons sugar
3 tablespoons Splenda sugar substitute
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup fresh blueberries (or frozen, thawed and drained)
3/4 cup nonfat milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 teaspoon vanilla extract
cooking spray

Preparation

Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.
Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400 degrees for 20 to 25 minutes or until golden.
Remove muffins from pans immediately, and cool on wire racks.