Jalapeno Corn Muffins

April 1, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe that’s perfect for Dinner Recipe, Jalapeno Corn Muffins. To make these Muffins you’ll be needing Cornmeal, Skim Milk, All-Purpose Flour, Red Pepper, Jalapeno Pepper, Baking Powder, Garlic Powder, Egg, Canola Oil, and Paprika. There’s 60 calories and 9 net carbs per Muffin. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Jalapeno Corn Muffins

Ingredients

1/2 cup cornmeal (125 mL)
1/3 cup skim milk (75 mL)
1/2 cup all-purpose flour (125 mL)
1/4 cup red pepper, finely chopped (60 mL)
2 Tbsp fresh jalapeno pepper, finely chopped (30 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp garlic powder (1 mL)
1/4 tsp salt (1 mL)
1 egg, beaten
1 Tbsp canola oil (15 mL)
paprika (optional)

Directions

1 – Preheat oven to 425F (220C).
2 – In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
3 – Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Recipe Yield: Yield: 12 muffins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1.5 grams
Sodium: 110 milligrams
Cholesterol: 20 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Jalapeno Corn Muffins

Spicy Sweet Potato Muffins

March 16, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, sweet potatoes | Leave a comment
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I have a recipe for some Spicy Sweet Potato Muffins. To make this delicious Muffins you’ll be needing Brown Sugar, Ground Cinnamon, All Purpose Flour, Baking Powder, Slat, Baking Soda, All Spice, Canned Sweet Potatoes, Low Fat Buttermilk, Vegetable Oil, and Egg. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spicy Sweet Potato Muffins
The delicious flavor of sweet potatoes make these muffins the perfect anytime treat!

Ingredients
1/3 cup plus 2 tablespoons packed brown sugar, divided
2 teaspoons ground cinnamon, divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 cup mashed cooked or canned sweet potatoes
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
1 egg

Directions
Yield: 12 muffins
Serving size: 1 muffin

1 – Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in small bowl; mix well. Set aside.

2 – Combine flour, baking powder, remaining 1 teaspoon cinnamon, salt, baking soda and allspice in large bowl. Stir in remaining 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl; mix well. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Sprinkle with brown-sugar cinnamon mixture.

3 – Bake 14 to 16 minutes or until toothpick inserted into centers comes out clean. Remove to wire rack; cool completely.

Nutrition Information:
Calories: 166 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/spicy-sweet-potato-muffins/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Pineapple Plantain Muffins

March 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Pineapple Plantain Muffins to pass along. Some of the ingredients that you’ll be needing are Plantain, Spices, Flour, Baking Powder, Baking Soda, Splenda® Sugar Blend, Splenda® Brown Sugar Blend, Banana, Pineapple Chunks, Almonds and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Pineapple Plantain Muffins
Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

Recipe Ingredients:
1 large ripe plantain
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light butter
3/4 cup Splenda® Sugar Blend
1/3 cup Splenda® Brown Sugar Blend
2 egg whites
1 egg yolk
8 ounces light vanilla yogurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
3/4 cup pineapple chunks
1/2 cup sliced almonds, for garnish

Cooking Directions:
1 – To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
2 – To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and Splenda® Sugar Blend and Splenda® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
3 – Fold in flour mixture. Fold in pineapple.
4 – Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
5 – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Makes 15 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 30 | Fat 3.0g (sat 1.0g) | Cholesterol 20mg | Sodium 135mg | Carbohydrates 38g | Fiber 2g | Sugars 20g | Protein 4g.
https://www.cooksrecipes.com/diabetic/pineapple_plantain_muffins_recipe.html

Diabetic Dessert of the Week – Chocolate Mint Sandwich Cookies

February 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Chocolate Mint Sandwich Cookies. Some of the ingredients that you’ll be needing are Almond Flour, Dutch Processed Cocoa Powder, Baking Powder, Heavy Cream, Dark Chocolate, Coconut Oil and more. Included are recipes for the Cake, Cream Filling, and Chocolate Coating. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chocolate Mint Sandwich Cookies
The best kind of sandwiches are the ones made with cookies, dipped in chocolate, and without all the added sugar! These beauties are also gluten-free.

Ingredients
Cookie Base:
1 1/2 cup almond flour
1/2 cup dutch processed cocoa powder
1/2 cup granulated Swerve, or sweetener of choice
1 tsp baking powder
1 tsp xanthan gum
6 tbsp unsalted butter, softened
1-2 tbsp cold water, if needed

Cream Filling:
6 tbsp unsalted butter, melted and cooled
1 cup powdered erythritol
2 tsp heavy cream
1/4 tsp non-alcohol mint extract

Chocolate Coating:
5 oz Lily’s Milk or Dark Chocolate
1/2 tsp coconut oil
1/4 tsp non-alcohol mint extract

Directions
Make the cookies:

1. Heat oven to 350°F and line a large cookie sheet with parchment.

2. Whisk together the almond flour, cocoa powder, baking powder, sweetener and xanthan gum.

3. Cut in the soft butter and 1 tbsp cold water until a stiff dough forms. Use your hands to work the dough, and if it’s too stiff, add another tbsp of water.

4. Place the dough on a large piece of parchment and cover with plastic cling wrap. Roll into a thin round, about 1/4 inch thick, and use a round 2-inch cookie cutter (or small glass!) to cut the dough and place cookies on the prepared baking sheet.

5. Re-roll the scraps and repeat until you are out of dough. Bake the cookies for 8–12 minutes; let cool before filling.

Make the filling:

1. Combine butter, powdered sweetener, and mint extract in a medium mixing bowl. Beat together until smooth, add the heavy cream, and continue to beat until light and fluffy. Taste and adjust the mint flavor to your preference.

2. Spread or pipe filling onto half of the cooled cookies and top with another to make a sandwich.

3. Melt the chocolate and coconut oil, stir in mint extract.

4. Dip or drizzle in minty chocolate and arrange on a piece of wax paper or parchment. Let cool and serve!
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mint-sandwich-cookies/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Double Chocolate Brownies

February 11, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for some Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! To prepare these Brownies you’ll be needing Stick Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder and Salt. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies

Gingerbread Cake

December 10, 2020 at 6:01 AM | Posted in Uncategorized | 3 Comments
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I have another Diabetic Friendly Holiday Dessert to pass along, Gingerbread Cake. To make this cake you’ll be needing Unsweetened Applesauce, Molasses, Vegetable Oil, Eggs, All Purpose Flour, Splenda Granulated No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Ground Ginger, Ground Cinnamon, and Ground Cloves. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This is a reduced calorie version that doesn’t sacrifice flavor.

Recipe Ingredients:
2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 1/3 cups Splenda® Granulated No Calorie Sweetener
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray Bundt pan with butter-flavored cooking spray. Set aside.
2 – Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3 – Blend remaining dry ingredients in a separate bowl. Mix well.
4 – Add dry ingredients to the applesauce mixture. Stir well.
5 – Pour cake batter into prepared pan.
6 – Bake in preheated 350°F (175°C) oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
7 – Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
Makes 12 servings.

Serving Suggestions:
Serve with sautéed apples or non-dairy topping.
Place 1/2 cup Splenda® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
Nutritional Information Per Serving (1/12 of recipe): Calories: 170; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 240mg; Total Carbs: 29g; Dietary Fiber: 1g; Sugars: 11g; Protein: 3g.
https://www.cooksrecipes.com/diabetic/gingerbread_cake_recipe.html

ALMOND BERRY MUFFINS

November 21, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a Diabetic Friendly Recipe for Almond Berry Muffins. To make this recipe you’ll be needing Wheat Pastry Flour, Baking Powder, Ground Flax Seed, Salt, Blueberries, Raspberries, 2% Milk, Eggs, Splenda Sugar Blend, Canola Oil, and Almond Extract. The Muffins have 190 calories and 20 net carbs per Muffin. You can also find this Diabetic Friendly recipe and more at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

ALMOND BERRY MUFFINS
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Ingredients

2-1/4 cups whole grain or wheat pastry flour
4 teaspoons baking powder
1/4 cup ground flaxseed
1/2 teaspoon salt
2/3 cup fresh blueberries
2/3 cup fresh raspberries
1 cup 2% milk
2 eggs
1/3 cup Splenda Sugar Blend
1/3 cup canola oil
1 teaspoon almond extract

Directions

1 – Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
2 -In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.
3 – In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork, beat until smooth.
4 – Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the prepared muffin cups.
5 – Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
NOTES:
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 280 milligrams
Cholesterol: 35 milligrams
Protein: 5 grams
Carbohydrates: 23 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipes/almond-berry-muffins

Diabetic Dessert of the Week – CLASSIC CARROT CAKE

November 12, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs.

Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts

November 5, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Coffee Cup Muffins

November 5, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Coffee Cup Muffins to pass to all of you. Leave the Muffin Tins in the cabinet, these are made in Coffee Mugs! To make these Muffins you’ll be needing All Purpose Flour, Sugar Substitute, Baking Powder, Ground Cinnamon, Baking Soda, Egg Substitute, Unsweetened Applesauce, Canola Oil, Vanilla, Carrots, and Raisins. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Coffee Cup Muffins
No muffin tin required — these fluffy quick breads can be eaten straight out of the mug!

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar substitute*
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup cholesterol-free egg substitute
2 tablespoons unsweetened applesauce
1 tablespoon canola oil
1/2 teaspoon vanilla
1 cup shredded carrots
2 tablespoons raisins

Directions
Yield: 2 servings
Serving size: 1 muffin

1 – Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

2 – Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

3 – Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

4 – Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

5 – Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

6 – Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coffee-cup-muffins/

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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