Sour Milk Muffins Diabetic Recipes

SOUR MILK MUFFINS (DIABETIC)

Steps:

• Sift dry ingredients together.
• Beat eggs, oil,milk,and juice til blended.
• Add to dry ingredients.
• Stir to just moistened.
• Fill greased muffin cups 2/3 full.
• Bake 400F 20 minutes or until browned.

COFFEE CUP MUFFINS (DIABETIC)

Steps:

• Preheat oven to 400ºF.
• Lightly spray coffee cups (or tins) with nonstick spray.
• Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
• In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
• Add carrots and raisins to mixture and stir until combined.
• Add the flour mixture to the egg and carrot mixture stirring till smooth.
• Spoon batter into cups (or tins).
• Push the shredded carrots into the top to smooth.
• Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
• Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

HONEY WHEAT MUFFINS (DIABETIC)

Steps:

• Preheat oven to 375°F Combine dry ingredients in a medium mixing bowl and wet ingredients in a separate bowl. Add wet ingredients to dry and stir just until combined. Spray muffin tins (12 muffin cups total) with nonstick cooking spray. Using a large spoon or small ladle, fill muffin cups approximately O full. Bake in oven for approximately 15 minutes, until muffin tops spring back when touched in the center.