MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Diabetic Blueberry Muffins
  Categories: Diabetic, Bisquick, Breads/bm
       Yield: 1 servings
  
       2 c  Bisquick                            1    Egg
     1/4 c  Artificial sweetener                1 c  Fresh blueberries
            -(equivalent to 6 tb sugar)         2 ts Grated lemon peel
       1 c  Commercial sour cream          
  
    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
   
  
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