Coffee Cup Muffins Diabetic Food

COFFEE CUP MUFFINS (DIABETIC)

Steps:

• Preheat oven to 400ºF.
• Lightly spray coffee cups (or tins) with nonstick spray.
• Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
• In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
• Add carrots and raisins to mixture and stir until combined.
• Add the flour mixture to the egg and carrot mixture stirring till smooth.
• Spoon batter into cups (or tins).
• Push the shredded carrots into the top to smooth.
• Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
• Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

HONEY WHEAT MUFFINS (DIABETIC)

Steps:

• Preheat oven to 375°F Combine dry ingredients in a medium mixing bowl and wet ingredients in a separate bowl. Add wet ingredients to dry and stir just until combined. Spray muffin tins (12 muffin cups total) with nonstick cooking spray. Using a large spoon or small ladle, fill muffin cups approximately O full. Bake in oven for approximately 15 minutes, until muffin tops spring back when touched in the center.

LEMON ANISE POPPY MUFFINS (DIABETIC)

Steps:

• Preheat oven to 350°F.
• Coat a muffin tin with nonfat cooking spray.
• In large bowl, combine dry ingredients through poppy seeds.
• In a smaller bowl, mix remaining ingredients.
• Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
• Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

BUTTERNUT SQUASH MUFFINS, DIABETIC

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, eggs, and butter.
• Stir in squash.
• Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
• Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
• Remove from muffin pan and cool on a wire rack.