Diabetic Sour Cream Muffins

These Diabetic Sour Cream Muffins offer a delightful balance of tender crumb and subtle tanginess, ideal for those managing sugar intake. Made with diet margarine and imitation sour cream, they provide a comforting, homestyle texture without the excess carbohydrates. The baking soda ensures a light rise, creating a fluffy result that pairs beautifully with a cup of herbal tea or as a side to your morning meal. Simple to prepare with pantry staples, these muffins are a reliable choice for a satisfying, diabetic-friendly treat. Enjoy them warm from the oven for the best flavor and texture, knowing you can indulge without compromising your dietary goals.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 180.0

Dietary: Diabetic, Gluten-free, Vegetarian

Description

These Diabetic Sour Cream Muffins offer a delightful balance of tender crumb and subtle tanginess, ideal for those managing sugar intake. Made with diet margarine and imitation sour cream, they provide a comforting, homestyle texture without the excess carbohydrates. The baking soda ensures a light rise, creating a fluffy result that pairs beautifully with a cup of herbal tea or as a side to your morning meal. Simple to prepare with pantry staples, these muffins are a reliable choice for a satisfying, diabetic-friendly treat. Enjoy them warm from the oven for the best flavor and texture, knowing you can indulge without compromising your dietary goals.

Ingredients

1/4 cups Diet margarine -equal 1/2 cup sugar
3/4 cups Imitation sour cream
1/2 teaspoons Baking soda

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2
In a small microwave-safe bowl, melt the diet margarine. Let it cool slightly but remain liquid.
3
In a medium mixing bowl, combine the melted margarine and imitation sour cream, stirring until smooth and fully incorporated.
4
Sprinkle the baking soda over the wet mixture and stir gently until dissolved and the batter thickens slightly.
5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6
Bake for 18-20 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
7
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 180.0kcal

% Daily Value *
Total Fat 18.9g30%
Saturated Fat 8.7g44%
Cholesterol 23.9mg8%
Sodium 164.6mg7%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.0g0%
Sugars 2.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: diabetic, muffins, sour cream, low sugar, healthy baking, vegetarian, breakfast, snack, gluten free option, keto friendly, easy recipe, homemade, comfort food, diet friendly, quick bake, pantry staples, tender crumb, light muffins

Read it online: https://www.chefs-mate.com/recipe/diabetic-sour-cream-muffins/