TANGY ORANGE JUICE MUFFINS (DIABETIC)
I love oranges, orange juice, orange oil (great for polishing furniture!) and just the smell. It always puts me in a fall, Christmas mood. I experienced the most wonderful thing this year at Christmas - REAL LIVE FLORIDA ORANGES! My aunt's sister, Connie, lives in FLA and has an orange tree. They are so different from the "brought ons" (what my dad calls things like the crunchy tomatoes in December) that the grocery store has. Sometimes around here, though, we get good home-grown stuff. Anyway, I still have about three left and I am going to absolutely cherish every one down to the last peel, which I'll probably freeze for later use. (Thanks for the tip in the frugal thread!) These muffins are great and really need no butter or jam, just a great cup of hot tea.
Provided by Redneck Epicurean
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
- Combine flour, Splenda, baking powder and salt in a large bowl.
- Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
- Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
- One muffin is 2 starch and 1 fat.
Nutrition Facts : Calories 167.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 166.8, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 3.8
ORANGE JUICE MUFFINS
Make and share this Orange Juice Muffins recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line a 12 cup muffin tin with paper liners.
- Combine all ingredients and mix well.
- Fill each muffin cup approximately 2/3 full.
- Bake for 15 minutes or until done.
Nutrition Facts : Calories 118.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 35.6, Sodium 267, Carbohydrate 18, Fiber 0.5, Sugar 7.5, Protein 2.7
BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
HONEY WHEAT MUFFINS (DIABETIC)
Make and share this Honey Wheat Muffins (Diabetic) recipe from Food.com.
Provided by GingerlyJ
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106.3, Fat 3.8, SaturatedFat 0.3, Cholesterol 0.4, Sodium 209.6, Carbohydrate 15.6, Fiber 1.4, Sugar 3, Protein 3.3
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