Diabetic-friendly Blueberry Muffins

Description
Makes 12 muffins

Ingredients

 * 2 cups Bisquick
 * ¼ cup artificial sweetener (equivalent to 6 tbsp sugar)
 * 1 cup commercial sour cream
 * 1 egg
 * 1 cup fresh blueberries
 * 2 tsp grated lemon peel

Directions

 * 1) Preheat oven to 425°F (210°C) and grease 12-cup muffin pan.
 * 2) Combine Bbisquick and ¼ cup artificial sweetener.
 * 3) Make a well in centre of mixture and add sour cream and egg all at once.
 * 4) Beat with a fork until all ingredients are well combined.
 * 5) Gently fold in fresh blueberries.
 * 6) Put ¼ cup of batter into each muffin cup.
 * 7) In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener.
 * 8) Sprinkle peel and sweetener mix over batter in each muffin cup.
 * 9) Bake on centre shelf for 20 to 25 minutes, or until golden brown.
 * 10) These muffins are best served hot.

Nutritional information
Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories