Diabetic Eggnog Knockoff Muffins Recipes

Steps:

• In a large bowl, combine flour, baking power, Splenda, nutmeg and cinnamon.
• In a medium bowl, whisk Eggbeaters, milk, oil and rum.
• Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.
• In a small container, combine Splenda, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 15-18 minutes or until tester comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

Steps:

• In a blender, whirl all ingredients until smooth.
• Serve in a tall glass.

Steps:

• In a large bowl, combine vanilla and milk.
• In another bowl, combine the dry pudding mix, sweetener, and nutmeg.
• Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving.
• **NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
• Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
• Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
• Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• Mix 2 cups milk, cornstarch, and Equal in a small saucepan; heat to boiling.
• Boil for 1 minute, stirring constantly.
• Mix about half of the milk mixture into eggs; return egg mixture to remaining milk in saucepan.
• Cook over low heat until slightly thickened, stirring constantly.
• Remove from heat; stir in vanilla and cinnamon.
• Cool to room temperature; refrigerate until chilled.
• Stir 2 cups chilled milk into custard mixture; serve in small glasses.
• Sprinkle with nutmeg.
• Cook time does not include chill time.
• Makes 8 4oz.
• servings.