Diabetic Recipes for Muffins and Brownies

By

gurth

Google: Low GI diet, and see what comes up

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

By

griffes

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

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!