Archive for the 'Muffins' Category

Lower-Carb Corn Muffins

Sunday, April 3rd, 2016

I like corn muffins, but they are typically high in carbs. Today I decided to bake a batch using my diabetic-friendly formula!

I located an old recipe that I knew to produce lovely, tasty corn muffins. I mixed the all-purpose flour called for in the recipe with half whole-wheat flour, I substituted the sugar with Whey Low® D granular, and I replaced the cup of milk with a cup of unsweetened almond milk. Delicious!

 

The Diabetic Pastry Chef - Corn Muffin

Apple-Oatmeal Muffins

Thursday, November 12th, 2015

DSC00049

Apple-Oatmeal Muffins
 
Ingredients:
1 cup oat flour
½ cup white whole wheat flour
½ cup unbleached cake flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1/3 cup Whey Low® Type D Granular
½ cup raisins
1 apple, grated
2 tbsp. molasses
1 cup buttermilk or sour milk
1/4 cup canola oil
1 egg, beaten
1 tsp pure vanilla extract
 
Directions:
In large bowl, sift together the flours, baking powder, salt, baking soda, cinnamon, nutmeg and Whey Low® Type D Granular. Add the raisins and grated apple; set aside.

In separate bowl, combine the molasses, buttermilk or sour milk, oil, egg and vanilla extract.

Make a well in the center of the dry ingredients and add the liquid ingredients to the well.  Stir just until combined.

Fill paper-lined muffin tins, filling each cavity about 2/3 full.  Bake in preheated 400 degree oven for 15 to 20 minutes, or until toothpick inserted in center comes out clean.  Yield: 12 muffins.
Note:  Muffins can be sprinkled with a small amount of oats before baking.
 
Nutrition Facts
Serving Size 70 Gram(s)
 
Amount Per Serving
Calories 150
Calories from Fat 50
% Daily Value*
Total Fat 6g
9%
Saturated Fat 0.5g
2%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 210mg
9%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 10g
Protein 3g
Vitamin A 0%
•  
Vitamin C 2%
Calcium 8%
•  
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
 
Calories:
2,000
2,500
Total Fat
Less than
65g
80g
  Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400g
2,400g
Total Carbohydrate
300g
375g
  Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrates 4 • Protein 4
 

My Half-and-Half Muffin Recipe Featured in Diabetic Living® Magazine

Wednesday, November 11th, 2015

 

Diabetic Living® Online: http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-muffin-recipes-to-go-breakfast-favorites

Orange-Date Muffins

Wednesday, November 11th, 2015

DSC00158 (2)(1)

Orange-Date Muffins
 
Ingredients:
1 large orange, rind removed and reserved
½ cup fresh orange juice
½ cup dates, chopped
1 stick butter, cut into small pieces and softened
1 large egg, beaten slightly
1 ½ cups white whole wheat flour or blend of your choice
¾ cup Whey Low® Type D Granular, sifted
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
 
Directions:
Remove the pith from the orange, seed and quarter it.  Blend reserved rind, orange juice, dates, butter and egg in food processor until mixture is well combined and rind is finely ground. 

Transfer mixture to a large bowl.  In separate bowl, sift together the dry ingredients.  Add to orange mixture and stir until just combined.  Batter will be lumpy.

Spoon the batter into 18 greased muffin tins, filling them 2/3 full.  Bake in a preheated 400 degree oven for approximately 15 minutes or until golden brown.  Let muffins cool for 5 minutes before removing from tin.  Yield:  18 muffins.

Note: You can substitute your favorite granular sweetener for Whey Low® Type D Granular.

Nutrition Facts
Serving Size 50 Gram(s)
 
Amount Per Serving
Calories 110
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 25mg
Sodium 230mg
Total Carbohydrates 21g
Dietary Fiber 2g
8%
Sugars 13g
Protein 2g
Vitamin A 4%
Calcium 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
 
Total Fat
  Sat Fat
Cholesterol
Sodium
Total Carbohydrate
  Dietary Fiber
Calories per gram:
Fat 9 • Carbohydrates 4 • Protein 4

Two-Ingredient Muffins Recipe

Friday, August 24th, 2007

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® reduced-sugar Devil’s Food cake mix.

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

Amish Raisin Bran Muffins Recipe

Tuesday, July 10th, 2007

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.