Coffee Cup Muffins
November 5, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a commentTags: All-Purpose Flour, baking, Baking powder, Baking Soda, Canola Oil, carrots, Coffee Cup Muffins, Cooking, dessert, Diabetes, Diabetes Self Management, Egg Substitute, Food, Ground Cinnamon, Muffins, Raisins, recipes, Sugar substitute, Unsweetened Applesauce, Vanilla
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/
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