Tangy Orange Juice Muffins Diabetic Food

TANGY ORANGE JUICE MUFFINS (DIABETIC)

Steps:

• Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
• Combine flour, Splenda, baking powder and salt in a large bowl.
• Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
• Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
• One muffin is 2 starch and 1 fat.

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".

ORANGE-CRANBERRY MUFFINS FOR DIABETICS

Steps:

• Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
• Mix dry ingredients in bowl until blended.
• Stir in remaining ingredients, and mix just until moistened.
• Fill muffin cups and bake 18-20 minutes.
• Allow to cool 5 minutes in pan and then turn out onto wire rack.
• May be frozen.

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.

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.