Diabetic Recipes for Muffins and Brownies

RE: Diabetic Recipes for Muffins and Brownies By gurth (136) Profile Contact Google: Low GI diet, and see what comes up Posted on 08/27/2007 | Report Spam or Abuse RE: Diabetic Recipes for Muffins and Brownies By rebecca kelly (Guest Post) 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 Posted on 08/22/2007 | Report Spam or Abuse RE: Diabetic Recipes for Muffins and Brownies By griffes (3) Contact 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 Posted on 10/19/2004 | Report Spam or Abuse RE: Diabetic Recipes for Muffins and Brownies By Evelyn Hall (Guest Post) 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! Posted on 09/27/2004 | Report Spam or Abuse

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