Monday, September 16, 2013

Diabetes and Healthier Recipes

Photo: Taran Z/Food styling: Suzanne Springer


1 cup whole wheat flour
3 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/4 cup egg substitute
2 Tbsp. Splenda Sugar Blend for Baking
1 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup unsweetened applesauce
1/4 cup raisins or chopped nut
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Serves 8
Serving Size: 2 muffins

Preheat the oven to 400°F. Line 16 muffin-pan cups with paper liners or spray with nonstick cooking spray. In a large bowl, stir together the flour, baking powder, cinnamon, and nutmeg. In a medium bowl, beat the egg substitute with a whisk. Add the Splenda, pumpkin, milk, and applesauce; stir until well blended. Stir the raisins or chopped nuts into the flour mixture until just blended. Fill the muffin-pan cups 2/3 full. Bake 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove the muffins from the pans. Serve warm or at room temperature.


Nutrition Facts
Carbohydrate exchanges 1.5
Amount per Serving
Calories 95
   Calories From Fat 5
Total Fat 0.5 g
   Saturated Fat 0.2 g
   Trans Fat 0 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrate 20 g
   Dietary Fiber 3 g
   Sugars 6 g
Protein 4 g

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