Diabetic Muffins

Poppyseed Poundcake Muffins

2 cups Flour
1/2 cup Butter
1 tsp Poppyseeds
2 Eggs
1/2 tsp Salt
1 cup Yogurt, – plain
1/4 tsp Baking soda
1 tsp Vanilla
1 cup Sugar

In a small bowl, stir together flour, poppyseeds, salt and baking soda. In
large bowl, cream together sugar and butter. Beat in eggs, one at a time.
Beat in yogurt and vanilla until well blended. Stir in flour mixture until
moistened thoroughly. Spoon batter into prepared muffin cups. Bake at 375* F. until done.

Diabetic Blueberry Muffins

2 cup Bisquick
1/4 cup Artificial sweetener
-(equivalent to 6 tb sugar)
1 cup Commercial sour cream
1 Egg
1 cup Fresh blueberries
2 tsp Grated lemon peel

Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine
Bisquick and 1/4 cup artificial sweetener. Make a well in centre of
mixture and add sour cream and egg all at once. Beat with a fork
until all ingredients are well combined. Gently fold in fresh
blueberries.
Put 1/4 cup of batter into each muffin cup. In a small bowl, combine
lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel
and sweetener mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown. These muffins are
best served hot. Exchange per serving: 1 bread, 1 fat 1 serving
equals 119 calories Makes 12 muffins

Pineapple Pecan Muffins

FRUIT AND NUTS

1/2 cup pecans
1 cup apples, peeled diced
1 2/3 cup pineapple, (crush/drain)

WET INGREDIENTS

1/2 cup oil
14 tbsp fruit sweetener
2 eggs
1 tsp vanilla extract

DRY INGREDIENTS

2 3/4 cup unbleached white flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Preparation:

Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins
with lecithin spray. Toast the pecans in the oven for 7-10 minutes,
stirring occasionally. Allow the nuts to cool, then coarsely chop the nuts
with a knife or with a pulsing action in a food processor. Drain the
crushed pineapple, reserving the juice for another use. Whisk together the
wet ingredients in the order listed until well blended. Sift together the
dry ingredients into a large bowl. Make a well in the center and stir in
the wet mix. When half mixed, stir in the diced apples, drained pineapple
and toasted pecans. Do not overmix, the batter should remain lumpy. Use a
rounded #12 (1/2 cup) scoop to place the batter into regular size muffin
tims or use a #24 (2-3 tablespoons) scoop for the mini muffin tins. Bake
either sized muffins on the middle shelf of the preheated oven. Bake
regular sized muffins for 25-30 minutes, and mini muffins for 15-20
minutes. Turn the muffin tins once, if necessary, for the muffins to brown
evenly. Let the muffins cool in the pan for 5 minutes before removing them
to a wire rack to cool completely.

Serves: 10

Very Banana Nut Muffins

NUTS

1 cup walnuts

WET INGREDIENTS

1 2/3 cup mashed bananas
2/3 cup unsweetened applesauce
3 tbsp apple butter
1/2 cup oil
1/3 cup water or 2 eggs
1/2 cup fruit sweetener
3/4 tsp vanilla extract

DRY INGREDIENTS

3 1/2 cup brown rice flour
1 3/4 tsp baking soda
1 3/4 tsp baking powder
3/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg

Preparation:

Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin
with lecithin spray. Toast the walnuts in the oven for 7-10 minutes,
stirring occasionally. Allow the nuts to cool, then coarsely chop them with
a knife or with the pulsing action in a food processor. Whisk the wet
ingredients together in the order listed until well blended. Sift together
the dry ingredients into a large bowl. Make a well in the center, and stir
in the wet mix. When half mixed, stir in the toasted walnuts. Be careful
not to over mix, the batter should remain lumpy. Using a rounded #12 scoop
(1/2 cup) place the batter into the prepared muffin tin. Bake the muffins
on the middle shelf of the preheated oven for 25-30 minutes, turning the
muffin tin once if necessary to allow for even browning. Let the muffins
cool in the pan for 5 minutes before removing them to a wire rack to cool
completely.

Serves: 10

Diabetic Apple Cinnamon Muffins

1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract

Preheat oven to 375° F. Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15 - 20 minutes or until golden brown. Serve warm.

Calories: 160 Protein: 3 g Fat: 7 g Carbohydrates: 7 g

Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

Applesauce Muffins

1 1/4 cups unsweetened applesauce
1 egg
2 tablespoons canola or corn oil
1/4 cup honey
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup raisins

In a large bowl, beat together the applesauce, egg, oil and honey. Sift in the dry ingredients; stirring just to moisten. Stir in the raisins and divide the batter among 12 muffin cups coated with nonstick cooking spray. Bake at 375F for 20 minutes. 12 servings.

Nutrition Information per serving:
Calories 143, Calories From Fat 27, Total Fat 3 g Saturated Fat 0 g, ginger root 18 mg, Sodium 130 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugars, Protein 3 g
Exchanges Per Serving: 1 Starch, 1 Fruit, 1/2 Fat

DIABETIC SOUR CREAM MUFFINS

1/4 cup Diet margarine
3/4 cup Imitation sour cream – or sour half & half
1 1/3 cups All purpose flour
Non nutritive sweetener to – equal 1/2 cup sugar
1/2 teaspoon Baking soda
1/4 teaspoon Salt
dash Nutmeg
1 Egg beaten

Preheat oven to 450 degrees F. Cream margarine; add sour cream; mix well. Sift dry ingredients. Add alternately with egg to first mixture. Spoon into greased muffin tins; bake for 15 minutes.

DIABETIC BRAN MUFFINS

1 cup Hot water
Liquid sugar sub. to equal – 1 cup sugar
1 cup Shredded wheat bran cereal
2 cups Nonfat buttermilk
1/2 cup Diet margarine
2 Eggs beaten
2 1/2 cups All purpose flour
2 cups Wheat bran flakes cereal
2 1/2 teaspoons Baking soda
1/2 teaspoon Salt
Vegetable cooking spray

Pour hot water over shreds of wheat bran cereal; let stand at room temperature 10 minutes.
Cream margarine and sugar substitute in a large bowl. Add buttermilk, eggs, and soaked bran cereal, beating well at medium speed of an electric mixer. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. Batter can be store in fridge for up to 1 week. To bake, spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400 degrees F. for 15 minutes or until done.

Diabetic Pumpkin Muffins Recipe

1 Cup Pumpkin
2 eggs, beaten
2/3 Cup non-fat dry milk powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
6 pkg. of sugar subsitute
1/2 cup grated carrots
5 Tbsp. Flour
1 tsp. baking soda
4 Tbsp. Raisins
1 tsp. Vanilla

  1. Combine dry ingredients add eggs and vanilla, then the pumpkin, raisins and carrots. Mix well.
    2)spray a 12 cup muffin pan with spray or use muffin/cupcake liners.
  2. Bake 350 oven for 15 minutes. freezes well.
    Serving size 3, exchanges 1/2 meat,1/2 fruit,1/2 milk,1 bread,1/4 vegetable.