COFFEE CUP MUFFINS (DIABETIC)
I found this in a "Cooking for 1 or 2" book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups.
Provided by Teri8551
Categories Quick Breads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Lightly spray coffee cups (or tins) with nonstick spray.
- Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
- In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
- Add carrots and raisins to mixture and stir until combined.
- Add the flour mixture to the egg and carrot mixture stirring till smooth.
- Spoon batter into cups (or tins).
- Push the shredded carrots into the top to smooth.
- Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
- Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
Nutrition Facts : Calories 319.4, Fat 9.7, SaturatedFat 1, Cholesterol 0.6, Sodium 399.5, Carbohydrate 45.7, Fiber 3.5, Sugar 9, Protein 12.4
LEMON ANISE POPPY MUFFINS (DIABETIC)
This was adapted from a recipe posted on an old BBS cooking site. (remember those?) Can be made with real sugar and egg; increase baking time. Whole-wheat pastry flour is a finer "grind" than regular whole wheat flour. Can be found in bulk food sections or health food stores.
Provided by Outta Here
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Coat a muffin tin with nonfat cooking spray.
- In large bowl, combine dry ingredients through poppy seeds.
- In a smaller bowl, mix remaining ingredients.
- Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
- Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.
Nutrition Facts : Calories 139.4, Fat 3.6, SaturatedFat 0.4, Cholesterol 0.3, Sodium 281.4, Carbohydrate 22.7, Fiber 2.3, Sugar 3.2, Protein 4.7
BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
TANGERINE PUCKERS (DIABETIC)
Mini muffins that work equaly as well with tangerines or fresh manderin oranges. They have a lovely flavor.
Provided by Annacia
Categories Quick Breads
Time 29m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
- 2. In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy). Fold in the tangerine.
- 3. Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
- 4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 18 miniature muffins.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.1, Sodium 66.4, Carbohydrate 6.5, Fiber 0.3, Sugar 1, Protein 1
HONEY WHEAT MUFFINS (DIABETIC)
Make and share this Honey Wheat Muffins (Diabetic) recipe from Food.com.
Provided by GingerlyJ
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Combine dry ingredients in a medium mixing bowl and wet ingredients in a separate bowl. Add wet ingredients to dry and stir just until combined. Spray muffin tins (12 muffin cups total) with nonstick cooking spray. Using a large spoon or small ladle, fill muffin cups approximately O full. Bake in oven for approximately 15 minutes, until muffin tops spring back when touched in the center.
Nutrition Facts : Calories 106.3, Fat 3.8, SaturatedFat 0.3, Cholesterol 0.4, Sodium 209.6, Carbohydrate 15.6, Fiber 1.4, Sugar 3, Protein 3.3
DIABETIC-FRIENDLY MINI MUFFINS
A diabetic-friendly recipe for mini muffins.
Provided by Miriam
Categories Everyday Cooking Special Collection Recipes New
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 12 cups of a 24-cup mini muffin tin with cooking spray.
- Combine banana, peanut butter, egg, honey, vanilla, baking soda, and salt in a large blender. Process on high speed until smooth, about 1 minute. Stir in chocolate chips with a spoon.
- Fill each of the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until centers are firm and a toothpick comes out clean, 8 to 9 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 13.7 g, Cholesterol 15.5 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 46.9 mg, Sugar 10.5 g
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