These recipes for Blueberry Corn Muffins and Light Blueberry Scones are great for anyone but especially so for the diabetic who loves bread.  As long as we diabetics eat these in moderation, we can satisfy our bread craving from time to time.  Enjoy with your coffee or hot tea but remember to balance with the other meals of the day to be sure you don’t eat too many carbs and no protein.

DIABETIC BLUEBERRY CORN MUFFINS

1 3/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup Splenda granular

1/2 cup butter, softened

1/3 cup egg substitute

2 tsp vanilla

1 cup buttermilk

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line cups with paper liners; set aside.

In a medium mixing bowl combine the flour, cornmeal, baking powder, baking soda, salt and Splenda.  In a large mixing bowl, blend the butter until light and fluffy.  Slowly add the egg substitute.  Scrape down the sides of the bowl and continue to mix until the butter forms small lumps.  Add the vanilla and buttermilk to the butter mixture; mix well.  Add the dry ingredients to the wet ingredients in three separate batches, mixing well and scraping down bowl after each addition.  Gently fold the blueberries into the batter.  Scoop the batter into the prepared muffin cups, filling each almost to the top.  Bake in the preheated 350 degree oven for 20 to 25 minutes or until done.

LIGHT BLUEBERRY SCONES

3 cups reduced-fat biscuit baking mix

3/4 cup whole wheat pastry flour

1/4 cup canola oil

3 tbsps Splenda Blend for baking

3/4 cup fresh blueberries

1/2 cup plain low-fat yogurt

1/2 cup low-fat milk

1 to 2 tsps cinnamon/Splenda mixture/optional

Preheat oven to 400 degrees.

Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large mixing bowl, combine the baking mix and pastry flour.  Cut the oil in with a fork or two knives until mixture resembles coarse meal.  Add the Splenda Blend and blueberries; mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture.  Stir just until blended and a soft dough forms.  Over-mixing will make the scones tough!  If the dough seems too dry add a little milk, one tablespoon at a time.  Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inches thick circle.  Score the circle into 16 wedges.

If desired, mix some Splenda Blend with some cinnamon to make 1 to 2  teaspoons of mixture.  Sprinkle over the dough.

Place on the prepared pan and bake 10 to 12 minutes at 400 degrees.  Remove from the oven and cut the wedges apart.  Bake another 3 or 4 minutes until golden brown.

Enjoy!