Diabetic Friendly Mini Muffins Food

DIABETIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

DELICIOUS DIABETIC CARROT CAKE MUFFINS

Steps:

• NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
• Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
• Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
• Add the dry ingredients and stir just until blended.
• Fold in the nuts and coconut.
• Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".