Diabetic Blueberry Muffins

Method

• 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