italian recipe blogs
Muffins are always good and enjoy them throughout the year. Whether as a snack, a breakfast staple, lunchbox item, the list could go on and on, muffins are a staple. Here are some recipes that are diabetic and pleasant in all seasons. They are, however, perfect for autumn, when components are found in abundance. Allspice Apple Muffins are a great way to enjoy the abundance of apples at farmers markets and grocery stores in the fall. Oatmeal and pumpkin muffins are a healthy alternative at any time, but again, they are perfect to take advantage of beautiful pumpkins in the fall. Whenever you are sure to be favorites.
Allspice-APPLE MUFFINS
1 / 4 cup + 2 tablespoons unsalted butter, divided
1 / 4 cup + 2 tablespoons Splenda brown sugar blend, divided
1 egg
1 3 / 4 cups all-purpose flour, divided
2 teaspoons baking powder
1 / 2 teaspoon ground allspice
Salt 1 / 4 teaspoon
3 / 4 cup skim milk
1 cup peeled, finely chopped Apple
Nonstick cooking spray vegetable oil
1 / 2 teaspoon ground allspice
In a medium bowl, cream butter 1 / 4 cup, slowly add 1 / 4 cup + 1 tablespoon of Splenda brown sugar mixture, beating at medium speed of a mixer power until mixture is light and fluffy. Add eggs and mix well.
Combine 1 1 / 2 cups flour, baking powder, 1 / 2 teaspoon pepper Jamaican ground and salt. Add to creamed mixture alternately with milk. Stir until just moistened. Gently stir in chopped apple. Spray 12 muffin cups with vegetable oil spray. Pour the batter prepared molds, filling each about two-thirds fulls.
Combine remaining mix of Splenda, flour, and pepper in a bowl small. Cut in two tablespoons butter, using pastry blender or two knives until mixture resembles coarse meal. Sprinkle mixture evenly on top of the muffin dough. Bake at 400 degrees for 20 minutes or until lightly browned.
OATS AND PUMPKIN MUFFINS
Note: Meal 1 of these muffins nutritional provide 1 to 3 servings of whole grains recommended daily. Whole grains and fiber are important to the diet of diabetics.
2 cups + 2 tablespoons of the oats old
3 / 4 cup flour
1 / 2 cup Equal Sugar-Lite
2 tsp spices pumpkin pie
1 teaspoon baking powder
1 / 2 teaspoon baking soda
Salt 1 / 4 teaspoon
1 / 4 teaspoon ground cloves
1 cup canned pumpkin
3 / buttermilk 4 cup low-fat
1 / 2 cup of substitute egg
2 tablespoons canola oil
Preheat oven to 375 degrees and lightly coat of 12 molds with cooking spray for cooking and put paper molds apart.
Place 2 cups of oats in a food processor, cover and process until fine. Transfer to a large bowl and mix the flour, equal, pie spice powder baking, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium bowl. Add the mixture all at once into the well of flour mixture. Stir until just moistened as you want the batter to be thick and lumpy. Spoon into the prepared pans, filling each about 2/3s full. Sprinkle the remaining oatmeal on the tops of muffins dough. Bake 20 minutes or until that a toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe a recipe in the magazine Smart Spot.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com – She also shares her vintage recipe collection of delicious old-fashion recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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