SOUR MILK MUFFINS (DIABETIC)
Make and share this Sour Milk Muffins (Diabetic) recipe from Food.com.
Provided by Bluenoser
Categories Quick Breads
Time 30m
Yield 12 Muffins
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- Beat eggs, oil,milk,and juice til blended.
- Add to dry ingredients.
- Stir to just moistened.
- Fill greased muffin cups 2/3 full.
- Bake 400F 20 minutes or until browned.
Nutrition Facts : Calories 110.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 19, Sodium 124.6, Carbohydrate 16.7, Fiber 0.6, Sugar 0.8, Protein 3.1
"TO YOUR HEALTH" MUFFINS
These muffins sound like they are very healthy for you, and pretty easy to make. Another one of my great finds. To your health. Enjoy
Provided by Anna P.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Blend together in large bowl flour, bran, brown sugar, baking soda, salt, cinnamon, carrots and raisins.
- In second bowl, beat buttermilk, oil, egg and vanilla.
- Add liquid ingredients to dry ingredients and mix just until moistened.
- Spoon into 12 greased or paper-lined muffin cups.
- Bake at 375F for 20 minutes.
- (To sour-milk, put 1 tbsp. vinegar into 1 cup measure. Fill with milk. Let stand for 5 minutes.).
DIABETES-FRIENDLY LEMON BLACKBERRY SOUR CREAM MUFFINS
Make and share this Diabetes-Friendly Lemon Blackberry Sour Cream Muffins recipe from Food.com.
Provided by Paris D
Categories Quick Breads
Time 45m
Yield 9 Muffins, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
- Zest a lemon, and set aside.
- Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
- Pour milk into the measuring cup to make up a half cup.
- Stir sour cream into the measuring cup.
- Stir in the zest and vanilla, and then set aside.
- Melt the butter and set aside to cool.
- In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well.
- To the lemon and milk mixture, add the egg and whisk to combine.
- Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
- Do not over-mix - there may well be lumps but that's alright.
- Spoon batter into muffin tins, filling them halfway.
- Sprinkle a few berries in and then continue to fill the muffin tins to the top.
- Cut neufchatel into 9 squares, press each square into the top of each muffin.
- Top each muffin with a blackberry.
- Bake in a 400 F oven for 25 minutes until the tops are springy.
- Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Nutrition Facts : Calories 150.4, Fat 6.1, SaturatedFat 3.4, Cholesterol 35.6, Sodium 255.7, Carbohydrate 20.4, Fiber 1.4, Sugar 4.2, Protein 4
DIABETIC BRAN MUFFINS
This is my version of a Company's Coming recipe I made suitable for a diabetic diet. Oil may be replaced with more applesauce if you're watching your fat intake. You can also add rasins, blueberries, apples and cinnamon or anything else you can think of.
Provided by Glitterhoof
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
- In another bowl stir buttermilk with bran. Let stand 5 minutes.
- Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
- Fill greased muffin cups 3/4 full.
- Bake at 375 for 20-25 minutes.
- Let stand 5 minutes.
- Remove from pan.
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