The Diabetic Pastry Chef

1 (18.5-oz) box chocolate cake mix
1 (15 oz) can pumpkin puree

Mix together and fill greased muffin tins two-thirds full. Bake at 350 degrees until toothpick inserted in center comes out clean about 20 to 25 minutes.

Try this with Pillsbury’s reduced sugar Devil’s Food cake mix.

Be sure to buy pumpkin puree and not pumpkin pie mix.

1 c whole wheat pastry flour
1 c white flour
3 tsp baking powder
1/2 tsp salt
1/4 c sugar
1/4 c canola oil
1 egg
1 c crushed pineapple, undrained

Sift together flours, baking powder and salt.

In small bowl, beat together the sugar, canola oil and egg. Add the undrained pineapple.

Make a well in the dry ingredients, and add the wet ingredients to the center of the well. Stir together quickly just until moistened. Do not overmix.

Fill greased muffin tins 2/3 full. Bake at 400 degrees for 15-20 minutes. Remove muffins from tin at once and serve hot.

1 c white flour
1 c graham or whole wheat flour
1/4 tsp salt
4 T baking powder
1/4 c honey or brown sugar
2 eggs, well beaten
3 T canola oil
1 c milk
1/2 c raisins, optional

In medium-sized bowl, sift together the flours, salt and baking powder.

In separate bowl, blend together the honey or brown sugar, eggs, canola oil and milk.

Make a well in the center of the dry ingredients, and add the blended wet ingredients. Stir until just blended being careful not to overmix. Add to greased muffin tins, filling each two-thirds full. Bake at 375 degrees for 15 to 20 minutes. Yield 12 muffins.

This are very delicious, light-colored bran muffins.  You’ll love this recipe!

1 1/4 c whole wheat flour
1/3 c brown sugar
1/2 tsp salt
2 1/2 tsp baking powder
3/4 to 1 c bran
1 egg, beaten
3/4 c milk
1/4 c canola oil
1 c unsweetened applesauce
1/2 c raisins
1/2 c walnuts, chopped

Stir together flour, brown sugar, salt, baking powder and bran. In separate bowl, combine egg, milk, canola oil and applesauce. Make a well in the middle of the dry ingredients, and add the liquid ingredients all at once. Stir only until moistened. Do not overmix. Fill 12 muffin cups each 2/3 full. Bake at 400 degrees about 20 minutes, or until lightly browned, and toothpick inserted in center comes out clean.

1 c unsweetened applesauce
1/4 c canola oil
1/4 c firmly packed brown sugar
1 large egg, lightly beaten
1 c white whole wheat flour
1 c white all purpose flour
2 tsps baking powder
1/2 tsp salt
1 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/3 c sugar free raspberry jam

Topping:
1/2 tsp ground cinnamon
2 T sugar or Splenda

In large bowl, blend together applesauce, canola oil, brown sugar and egg. Into this mixture, sift flour, baking powder, salt, ginger, cinnamon and cloves; beat until just combined.

Spoon batter into prepared muffin tin, filling each cup halfway. Spoon 1 teaspoon of jam on top of each, and top with remaining batter.

In small bowl, combine the cinnamon an sugar.

Sprinkle 1/2 tsp of cinnamon sugar on top of each muffin. Bake at 350 degrees for 35 minutes or until golden brown. Let cool in pan 5 minutes, and serve warm. Yield: 12 muffins.

1 c buttermilk
1 egg
1/2 c canola oil
1 c rolled oats
1/2 c soy flour
1/2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 c brown sugar
1/2 c raisins (optional)

In small bowl, combine buttermilk, egg and oil. In separate larger bowl, combine rest of ingredients. Make a well in the center of the dry ingredients and add to this the wet ingredients. Stir or whisk together quickly just until combined. Do not overmix. Bake at 400 degrees for 15-20 mins or until done. Makes 1 dozen.

The original recipe called for white flour, vegetable oil, 1/2 c brown sugar and 1 c raisins.

2 1/2 c whole wheat flour
1 c soy flour
1 1/2 c white flour
6 tsp baking soda
1 c sugar
3 tsp salt
4 c buttermilk
4 eggs beaten
1 c canola oil
10 oz box raisin bran flakes

The original directions simply say “mix all together.” I mixed together all dry ingredients, including bran flakes. I then added all wet ingredients and mixed quickly. Do not overmix. Dough will keep in refrigerator for 6 weeks. I baked all at one time and put in the freezer. Bake at 400 degrees for about 12 to 15 mins or until done.

The original recipe called for 5 c white flour, any type of oil and 3 c sugar. It also said you could add extra raisins, but I did not. I was very pleased with the results! Please keep in mind that you should use your judgment as to what flours to use and in what proportion to mix them. I baked my muffins at 375 degrees.

As a sidenote, King Arthur Flour now has a white whole wheat flour that has all of the fiber and nutrition as traditional whole wheat flour. If you prefer not to mix your own flours, this is a good alternative.