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Diabetic Dessert of the Week – Chocolate Shortbread Cookies

January 12, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Chocolate, Chocolate Shortbread Cookies, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Dutch Cocoa Powder, Flour, Food, Granulated Splenda No Calorie Sweetener, recipes, Salt, Splenda Unsalted Butter, Sugar, Vanilla

This week’s Diabetic Dessert of the Week is Chocolate Shortbread Cookies. To make this week’s recipe you’ll be needing , Splenda Unsalted Butter, Granulated Splenda No Calorie Sweetener, Sugar, Vanilla, Salt, Dutch Cocoa Powder, and Flour. There’s 120 calories and 9 net carbs per serving. 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 2023! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly! Recipe for Chocolate Shortbread Cookies from our Desserts recipe section.

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

Healthy Egg Custard Recipes

December 15, 2022 at 6:01 AM | Posted in EatingWell | 2 Comments
Tags: baking, Bananas, Cooking, dessert, EatingWell, Eggs, Food, Fruit, Healthy Egg Custard Recipes, Pineapple, recipes, Strawberries, Vanilla

From the EatingWell website it’s Healthy Egg Custard Recipes. Find some Delicious and Healthy Egg Custard Recipes with recipes including Pinya Flan (Roasted Pineapple Flan), The Best Vanilla Custard, and Baked Strawberry Custards. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Egg Custard Recipes
Find healthy, delicious egg custard recipes, from the food and nutrition experts at EatingWell.

Pinya Flan (Roasted Pineapple Flan)
When the Spanish colonized the Philippines, they established the epic global trade route known as the Manila Galleon, linking Acapulco and Manila. Plants and products shipped from Mexico included the pineapple. It quickly flourished throughout the Philippines and many pineapple-based dishes were created, including this flan, also introduced by the colonizers……

The Best Vanilla Custard
Calling this “the best” custard recipe may seem like a bold statement, but it’s true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name……

Baked Strawberry Custards
Sour cream gives this healthy baked custard recipe richness and tang. It’s delicious with in-season strawberries, but feel free to substitute whatever berries you can get your hands on……

* Click the link below to get all the Healthy Egg Custard Recipes
https://www.eatingwell.com/recipes/19674/desserts/pudding-custard-flan/egg-custard/

“Meatless Monday” Recipe of the Week – Apple-Raspberry Granola Skillet

December 12, 2022 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Almond Extract, Apple-Raspberry Granola Skillet, Apples, Cooking, Cornstarch, Diabetes, Diabetes Self Management, Food, Frozen Unsweetened Raspberries, Fruit, Ground Cinnamon, Lemon juice, Meatless Monday, recipes, Reduced Fat Granola (without raisins), Sugar substitute, Vanilla, Water

This week’s “Meatless Monday” Recipe of the Week is a Apple-Raspberry Granola Skillet. To make this week’s recipe you’ll be needing Reduced Fat Granola (without raisins), Water, Lemon Juice, Cornstarch, Apples, Ground Cinnamon, Frozen Unsweetened Raspberries, Sugar Substitute, Vanilla, and Almond Extract. There’s 86 calories and 17 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Apple-Raspberry Granola Skillet
This seasonal granola comes together quickly and makes a perfect breakfast or snack before hitting the hiking trails. It’s a perfect way to make use of your apple-picking haul!

Ingredients
1 cup reduced-fat granola without raisins
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons cornstarch
1 pound apples, cored and sliced
1/2 teaspoon ground cinnamon
4 ounces frozen unsweetened raspberries
3 packets sugar substitute
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Directions
Yield: 8 servings
Serving size: 1/2 cup

1. Place granola in small resealable food storage bag; seal tightly. Crush to coarse crumb texture; set aside.

2. Combine water, lemon juice, and cornstarch in small bowl; stir until cornstarch is completely dissolved.

3. Combine apples, cornstarch mixture, and cinnamon in 10-inch skillet; stir until blended. Heat over medium-high heat. Bring to a boil. Boil 1 minute, or until thickened, stirring constantly.

4. Remove skillet from heat. Gently fold in raspberries, sugar substitute, vanilla, and almond extract. Sprinkle granola crumbs evenly over top. Let stand, uncovered, 30 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 19 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 31 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/apple-raspberry-granola-skillet/

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/

Diabetic Dessert of the Week – Pumpkin Tartlets

November 24, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg, Fat Free Skim Milk, Fat Free Whipped Topping, Food, Granulated Sugar, Ground All Spice, Ground Cinnamon, Ground Nutmeg, Pumpkin Tartlets, recipes, Refrigerated Pie Crust, Salt, Solid Pack Pumpkin, Sugar substitute, Vanilla

This week’s Diabetic Dessert of the Week is Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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

MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
Tags: baking, Cooking, Cornstarch, dessert, Diabetic Gourmet, Eggs, Envelope Plain Gelatin, Espresso, Food, Fruit Sweetener, MOM’S SOUTHERN PECAN PIE, Pecan Halves, Pie Shell, Pies, recipes, Unsweetened Apple Sauce, Vanilla, Water

Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. 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 2022! https://diabeticgourmet.com/

MOM’S SOUTHERN PECAN PIE
Recipe for Mom’s Southern Pecan Pie from our Desserts recipe section.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

1 – Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
2 – In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipe/moms-southern-pecan-pie

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Baking powder, Baking Soda, Brown Sugar, Butter, Canned Solid Pumpkin, Cooking, dessert, Diabetic Dessert of the Week, Donuts, Eggs, Food, Granulated Sugar, Ground Cinnamon, ground ginger, Ground Nutmeg, Milk, Pumpkin Spice Mini Donuts, recipes, Salt, Vanilla, White Whole Wheat Flour

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 2022! 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.

Diabetic Dessert of the Week – APRICOT-WALNUT SWIRL COFFEECAKE

November 3, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: 2% Milk, APRICOT-WALNUT SWIRL COFFEECAKE, baking, Bisquick Reduced Fat Baking Mix, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Eggs, Food, Granulated Equal Spoonful, Low Fat Yogurt, recipes, Sugar Free Apricot Preserves Chopped Nuts, Vanilla

This week’s Diabetic Dessert of the Week is an APRICOT-WALNUT SWIRL COFFEECAKE. To make this week’s recipe some of the ingredients you’ll be needing are Bisquick Reduced Fat Baking Mix, Granulated Equal Spoonful, Low Fat Yogurt, 2% Milk, Eggs, Vanilla, Sugar Free Apricot Preserves and Chopped Nuts. 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 2022! https://diabeticgourmet.com/

APRICOT-WALNUT SWIRL COFFEECAKE
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar. Recipe for Apricot-Walnut Swirl Coffeecake from our Dessert recipe section.

Ingredients

Walnut Filling:

1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts

Coffeecake:

2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener

** May substitute 48 packets Equal sweetener

Directions

1 – For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
2 – For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
3 – Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
4 – Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

NOTES:
This simple-to-make coffeecake, with it’s apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.

Recipe Yield: Yield: 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 175
Fat: 7 grams
Sodium: 308 milligrams
Cholesterol: 18 milligrams
Protein: 4 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/apricot-walnut-swirl-coffeecake

Healthy Fall Baking and Dessert Recipes

October 27, 2022 at 6:01 AM | Posted in EatingWell | Leave a comment
Tags: baking, Brownies, cakes, Chocolate, Chocolate Chips, Cooking, dessert, EatingWell, Food, Grilling, Healthy Fall Baking and Dessert Recipes, Pies, Puddings, Pumpkin, recipes, Vanilla

From the EatingWell Website it’s Healthy Fall Baking and Dessert Recipes. Find some Delicious and Healthy Fall Baking and Dessert Recipes with recipes including Brown Butter Sweet Potato Pie, No-Sugar-Added Mini Apple Pies, and Pumpkin Cheesecake Swirl Brownies. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Fall Baking and Dessert Recipes
Find healthy, delicious baking and dessert recipes for the Fall, including cookies, apple cakes, pumpkin and apple pies. Healthier recipes from the food and nutrition experts at EatingWell.

Brown Butter Sweet Potato Pie
Some sweet potato pies call for boiling these root vegetables, but here they’re roasted to concentrate their flavor. This helps the earthiness come through, which we enhance with the nuttiness of browned butter. The overall effect is a sweet potato pie that’s more complex and a little less sweet……

No-Sugar-Added Mini Apple Pies
These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level……

Pumpkin Cheesecake Swirl Brownies
For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt……

* Click the link below to get all the Healthy Fall Baking and Dessert Recipes
https://www.eatingwell.com/recipes/19824/seasonal/fall/desserts/

Healthy Cookie Recipes

October 13, 2022 at 6:01 AM | Posted in EatingWell | Leave a comment
Tags: baking, Chocolate, Cinnamon, Cooking, dessert, EatingWell, Food, Ginger, Healthy Cookie Recipes, Nuts, Peanut butter, recipes, Vanilla

From the EatingWell Website it’s Healthy Cookie Recipes. Find some Delicious and Healthy Cookie Recipes with recipes including One-Bowl Monster Cookies, Spiced Pumpkin Cookies, and Flourless Chocolate Cookies. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Cookie Recipes
Find healthy, delicious cookie recipes including peanut butter, chocolate chip, oatmeal and sugar cookies. Healthier recipes, from the food and nutrition experts at EatingWell.

One-Bowl Monster Cookies
If you thought it wasn’t possible to make healthier monster cookies, think again. These peanut butter, oatmeal, chocolate chip and M&M cookies have less butter and sugar than traditional recipes, but they have just as much flavor and tenderness, thanks to more peanut butter. Even better, they’re made in one bowl for easy cleanup……

Spiced Pumpkin Cookies
The deep flavors of molasses, cinnamon, ginger, allspice and nutmeg make these wholesome pumpkin cookies delicious without the addition of butter–and they lend themselves beautifully to the inclusion of whole-wheat flour. They are also the perfect texture for a sandwich cookie–fill them with a slightly sweetened cream cheese frosting……

Flourless Chocolate Cookies
These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor……
https://www.eatingwell.com/recipes/18283/desserts/cookies/

Blueberry Corn Muffins

October 11, 2022 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Blueberries, Blueberry Corn Muffins, Buttermilk, Cooking, CooksRecipes, dessert, Egg Substitute, Food, recipes, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Vanilla, Yellow Cornmeal

These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! 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 2022! https://www.cooksrecipes.com/index.html

Blueberry Corn Muffins
It takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.