Diabetic Recipes for Muffins and Brownies

I am looking for some good diabetic recipes for muffins and brownies. Also, any other good recipes would be appreciated.

Corkie

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September 27, 20040 found this helpful

Hi, I put a out a Diabetic Stuff newsletter for anyone that is interested. It's nothing fancy though! I just type in a regular email and forward it to you! I share all our favorite recipes plus those others have sent to me! Both me and my hubby are Type 2 diabetics.

Email me at: evyjean39@yahoo.com and I will add you to my letter!

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October 19, 20040 found this helpful

Have you checked out the Splenda website or Diabetic Gourmet website? Here is a sample from both:

DAILY DIABETIC RECIPE -- September 13, 2003 - DailyDiabeticRecipe.com

From The Diabetic Gourmet Magazine -- http://DiabeticGourmet.com

PUMPKIN CINNAMON-SPICE MUFFINS

Yield: 18 muffins (1 per serving)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

INGREDIENTS

- 1-1/2 cups all-purpose flour

- 1/2 cup whole wheat flour

- 1-1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1-1/2 teaspoons ground cinnamon

- 1/8 teaspoon ground cloves

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon allspice

- 3/4 cup brown sugar

- 1 cup canned pumpkin

- 1/4 cup liquid egg substitute

- 1/3 cup fat-free milk

- 1/4 cup corn oil

- 3 ounces frozen unsweetened orange juice concentrate, thawed

- Vegetable cooking spray

DIRECTIONS

Preheat oven to 400 degrees. Sift together flours, baking

powder, baking soda, cinnamon, cloves, nutmeg, and allspice

into a large bowl; add brown sugar.

In a separate bowl, combine remaining ingredients, except

cooking spray. Add wet ingredients to dry ingredients,

stirring until just moistened. Spoon into 18 muffin cups

coated with cooking spray; bake 14 minutes.

Nutritional Information Per Serving (1 muffin):

Calories: 99, Fat: 0.2 g, Cholesterol: 0 g,

Sodium: 87 mg, Protein: 2.2 g, Carbohydrate: 22.6 g

Diabetic Exchanges: 1-1/2 Bread/Starch

Blueberry Muffins

Preparation Time: 15 minutes

Baking and Cooling Time: : 40 minutes

Serving Size: 3 oz.

Serves: 10

2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/2 cup (1 stick) light margarine, softened

1 cup SPLENDA® Granular

1/4 cup honey

2 whole large eggs

1 tsp. vanilla

1/2 cup skim milk

1 cup blueberries, fresh or frozen

Preheat oven to 350° F. Line 10 muffin cups with paper

liners.

Sift together flour, baking powder, salt, set aside.

Beat together margarine, SPLENDA® Granular, 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

fom pan. Cool completely on wire rack.

Nutrients Per Serving

Serving Size 3 g

Calories 180

Carbohydrates 30 g

Protein 4 g

Dietary Fiber < 1 g

Total Fat 4.5 g

Saturated Fat 1 g

Cholesterol 45 mg

Sodium 350 mg

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August 22, 20071 found this helpful

I would like to get your letter I just found out I am type 2 diabetics I am having a hard time with what to eat. mythreeboys AT iwon.com god bless and thanks rebecca

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August 27, 20070 found this helpful

Google: Low GI diet, and see what comes up

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