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Blueberries
Bran and blueberries muffins for diabetics
Author:
Geneviève Arbour Dt. P.
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Preparation
15
Baking
20
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 ml (1 cup) of 0% nature greek yogurt
5 ml (1 teaspoon) of baking soda
80 ml (1/3 cup) of unsweetened apples puree
60 ml (1/4 cup) of brown sugar
2 eggs
80 ml (1/3 cup) of canola oil
250 ml (1 cup) of oat bran
250 ml (1 cup) of whole wheat flour
10 ml (2 teaspoons) of baking powder
5 ml (1 teaspoon) of vanilla
1,25 ml (¼ teaspoon) of salt
250 ml (1 cup) of fresh or frozen blueberries
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Bran and blueberries muffins for diabetics
From
Oct 05
to
Jan 01
Preparation
Preheat oven at 350°F (180°C). Butter a medium sized 12 muffins mold or garnish each cups with parchment paper.
In a bowl, mix yogurt, apples puree and baking soda. Set aside. In another bowl, mix whole wheat flour, salt and baking powder. Set aside.
In the mixer, at high speed, cream eggs, vanilla and brown sugar. Add a bit of oil. Whisk for 3 minutes or until the mixture fades. At low speed, add oat bran.
Add dry ingredients to the eggs mixture and alternate with the yogurt preparation.
Add blueberries by folding carefully the paste.
With a spoon, set the mixture into molds and oven bake until a toothpick set at its center gets out clean, so about 20 minutes. Transfer on a grill and cool down.
Chef's notes
160 calories, 8 g of fats, 19 g of carbohydrates, 2 g of fibers and 6 g of proteins.
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