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Printer Friendly Version

Diabetic Recipes - Muffins


Source: Fantastic Food with Splenda
Author: Marlene Koch

Banana Bran Muffins

Ingredients:

1 c mashed banana (about 2 medium bananas)
1 c unsweetened shredded bran cereal (like All-Bran)
1/4 c buttermilk
2 large egg whites
2 tbsp canola oil
2 tsp molasses
1 tsp vanilla
1 c all-purpose flour
1/4 c Splenda Granular
1 tsp baking soda
1 tsp baking powder
1/2 tsp cream of tartar

Directions:

Preheat oven to 400 degrees. Spray muffin tin with nonstick baking spray. In a medium bowl stir together the first 7 ingredients. Set aside for at least 5 minutes to soften bran. In a large bowl combine flour, Splenda, baking soda, baking powder, and cream of tartar. Stir; make a well and add the liquid mixture, stirring just until blended. Spoon into prepared muffin cups. Bake for 15 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.

Makes 12 Servings.

Dietary Exchanges: 1 Carbohydrate, 1/2 Fat

WW Point Comparison: 2 points

Nutrients Per Serving:
110 Calories
19 g Carbohydrate
3 g Protein
3 g Fat (0 g Saturated Fat)
3 g Fiber
220 mg Sodium

*******************************************

Oatmeal Muffins

Ingredients:

Muffin Batter

1/2 c 1% milk
1/4 c sugar-free syrup (Log Cabin or Carey's)
1/4 c unsweetened applesauce
3 tbsp 70% stick margarine, melted (or 2 tbsp canola oil)
2 egg whites
1 c uncooked old fashioned oats (not quick cooking)
3/4 whole wheat flour
1/2 c all-purpose flour
1/2 c Splenda Granular
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda

Topping

1 tbsp brown sugar
1 tbsp Splenda Granular
1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Spray muffin tin with nonstick baking spray.

Batter: In a small bowl whisk together the first 5 ingredients. Set aside. In large bowl combine oats, flours, 1/2 cup Splenda, cinnamon, baking powder, and baking soda. Stir; make a well and add liquid mixture, stirring just until blended. Fill prepared muffin cups 2/3-way full.

Topping: Combine brown sugar, Splenda, and cinnamon. Sprinkle over muffins. Bake for 20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. (These are best served the day they are baked.)

Makes 12 Servings.

Dietary Exchanges: 1 Carbohydrate, 1/2 Fat

WW Comparison: 2 points

Nutrients Per Serving:
110 Calories
18 g Carbohydrate
4 g Protein
3 g Fat (.5 g Saturated Fat)
2 g Fiber
130 mg Sodium


*******************************************

Lemon Cheese Danish Muffins

Ingredients:

Filling

4 oz light tub-style cream cheese
2 tbsp Splenda Granular
2 tsp 1% milk
1/8 tsp almond extract

Muffin Batter

1 large egg
3 tbsp margarine, melted
1/4 c 1% milk
1/2 tsp vanilla extract
8 oz regular nonfat lemon yogurt*
2 c + 2 tbsp cake flour
3/4 c Splenda Granular
1 tsp baking powder
1 tsp baking soda
grated zest of 1 lemon (2 tsp)
2 tsp powdered sugar (optional)

*Do not use light or sugar-free yogurt. The added sugar in the yogurt enhances the muffin quality and adds only a small amount of carbohydrate per muffin.

Directions:

Preheat oven to 400 degrees. Spray muffin tin with nonstick baking spray.

Filling: In a small bowl cream together cream cheese, 3 tablespoons Splenda, milk, and extract. Set aside.

Batter: In another small bowl whisk together egg, margarine, milk, vanilla, and yogurt. Set aside. In a large bowl combine flour, 3/4 Splenda, baking powder, baking soda, and lemon zest. Stir; make a well and add liquid mixture, stirring just until blended. Spoon large tablespoon of batter into each muffin cup (about 1/2 full), place 2 tsp cheese mixture over each, fill cups with remaining muffin batter. Bake for 16-18 minutes or until center springs back when lightly touched. Cool in pan 5 minutes before removing to wire rack. Before serving, dust with powdered sugar.

Makes 12 Servings.

Dietary Exchanges: 1 1/2 Carbohydrate, 1 Fat

WW Point Comparison: 3 points

Nutrients Per Serving:
140 Calories
20 g Carbohydrate
4 g Protein
5 g Fat (2 g Saturated Fat)
0 g Fiber
210 mg Sodium


*******************************************

Chocolate Cherry Muffins

Ingredients:

1 1/2 c frozen unsweetened dark cherries, partially thawed, cut in half
2 tbsp Splenda Granular
3/4 tsp almond extract
1/4 c 1% milk
1/2 c unsweetened applesauce
3 tbsp canola oil
3 tbsp brown sugar
2 egg whites
1 tsp vanilla
1 1/2 c all-purpose flour
1 c Splenda Granular
1/3 c Dutch-process cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp powdered sugar

Directions:

Preheat oven to 375 degrees. Spray muffin tin with nonstick baking spray. In a small bowl stir together cherries, 2 tbsp Splenda, and almond extract. Set aside. In a medium bowl whisk together next 6 ingredients. Set aside. In a large bowl combine flour, 1 cup Splenda, cocoa powder, baking powder, and baking soda. Stir; make a well and add liquid mixture, stirring just until blended. Carefully stir in cherries, taking care not to overmix. Spoon into prepared muffin cups. Bake for 18-20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a rack. Dust with powdered sugar.

Makes 12 Servings.

Dietary Exchanges: 1 1/2 Carbohydrate, 1 Fat

WW Point Comparison: 3 points

Nutrients Per Serving:
145 Calories
22 g Carbohydrates
3 g Protein
5 g Fat (0 g Saturated Fat)
1 g Fiber
220 mg Sodium

Flourish

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Copyright Act Notice                       

*Many of the statements on this web site have not been evaluated by the Food and Drug Administration or other government, research or academic body; any that were are so marked. This information is not intended to diagnose, treat, cure or prevent diabetes or any disease. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. Not intended to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate or cure such conditions. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Any products advertised are from third parties. You should read carefully all product packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program. Do not discontinue the use of prescription medication without the approval of your physician.

**Results not typical; your results may vary.


***Recipes provided usually include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. User is solely responsible for their use of any content provided.