Title: Fruit sweet and sugar free - blueberry muffins
 Categories: Diabetic, Breads/bm, Fruits
      Yield: 36 Minimuffin
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
      1 c  Walnuts;
      2 c  Frozen blueberries;

MMMMM----------------------WET INGREDIENTS---------------------------
  1 1/2 c  Sour cream;
    3/4 c  Fruit sweetener;
    1/4 c  Apple butter;
      2    Eggs;
      1 ts Vanilla extract;
      7 tb Buttermilk;
  1 1/2 c  Rolled oats;
      2 tb Butter;

MMMMM----------------------DRY INGREDIENTS---------------------------
  2 1/2 c  Brown rice flour;
  1 1/8 ts Baking soda;
  1 1/8 ts Baking powder;
    1/2 ts Salt;
      1 ts Cinnamon;
 
  Preheat the oven to 375 degrees. Lighly spray regular sized or mini
  muffin tins with lecithin spray. Toast the walnuts in the oven for
  7-10 minutes, stirring occasionally. Allow the walnuts to cool, then
  coarsely chop them with a knife or with a pulsing action in a food
  processor. Set aside. Whisk the sour cream, fruit sweetener, apple
  butter, eggs, vanilla, and buttermilk together in the order listed
  until well blended. Stir in the rolled oats. Let this mixture sit for
  a minimum of 5 minutes while you prepare the rest of the ingredients.
  Sift together the dry ingredients into a large bowl; make a well in
  the center. Melt the butter and stir it into the dry mix. When half
  mixed, stir in the frozen blueberries and toasted walnuts, folding
  and stirring just until mixed. The batter will be lumpy. Use a well
  rounded #12 scoop (2/3 cup) to place the muffin batter in the regular
  sized pans, and use a #24 scoop (2-3 tablespoons) for the mini
  muffins. Place either size muffins on the middle shelf of the
  preheated oven. Bake regular muffins for 30-35 minutes and mini
  muffins for 15-20 minutes. Turn the muffin pans once to brown evenly.
  Let the muffins cool for five minutes before removing them to a wire
  rack to cool completely. However, don't be shy about eating blueberry
  muffins right from the oven.