Lightly coat the blueberries with the 2 tsp. flour. In a large bowl, mix together the 1 3/4 cup flour, baking powder, nutmeg and cinnamon.
In a small bowl, beat the eggs or egg substitute lightly. Add oil, orange juice and grated rind. Add the liquid to dry mixture and stir a few times gently. Before the two mixtures are fully combined, add berries and lemon rind.
Spoon into muffin cups coated with non-stick cooking spray, filling each cup about 2/3 full. Bake at 400 degrees F for 20-25 minutes.
By Robin from Washington, IA
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for some good diabetic recipes for muffins and brownies. Also, any other good recipes would be appreciated.
Corkie
Hi, I put a out a Diabetic Stuff newsletter for anyone that is interested. It's nothing fancy though! I just type in a regular email and forward it to you! I share all our favorite recipes plus those others have sent to me! Both me and my hubby are Type 2 diabetics.
Have you checked out the Splenda website or Diabetic Gourmet website? Here is a sample from both:
DAILY DIABETIC RECIPE -- September 13, 2003 - DailyDiabeticRecipe.com
From The Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
PUMPKIN CINNAMON-SPICE MUFFINS
Yield: 18 muffins (1 per serving)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: tgcmagazine.com/
INGREDIENTS
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1-1/2 teaspoons baking powder
DIRECTIONS
Preheat oven to 400 degrees. Sift together flours, baking
powder, baking soda, cinnamon, cloves, nutmeg, and allspice
into a large bowl; add brown sugar.
In a separate bowl, combine remaining ingredients, except
cooking spray. Add wet ingredients to dry ingredients,
stirring until just moistened. Spoon into 18 muffin cups
coated with cooking spray; bake 14 minutes.
Nutritional Information Per Serving (1 muffin):
Blueberry Muffins
Preparation Time: 15 minutes
Baking and Cooling Time: : 40 minutes
Serving Size: 3 oz.
Serves: 10
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup (1 stick) light margarine, softened
1 cup SPLENDA® Granular
1/4 cup honey
2 whole large eggs
1 tsp. vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen
Preheat oven to 350° F. Line 10 muffin cups with paper
liners.
Sift together flour, baking powder, salt, set aside.
Beat together margarine, SPLENDA® Granular, and honey with
an electric mixer until light and fluffy. Add eggs one at a
time beating well after each addition. Stir in vanilla.
Nutrients Per Serving
Serving Size 3 g
Calories 180
Carbohydrates 30 g
Protein 4 g
Dietary Fiber < 1 g
Total Fat 4.5 g
Saturated Fat 1 g
Cholesterol 45 mg
Sodium 350 mg
I would like to get your letter I just found out I am type 2 diabetics I am having a hard time with what to eat. mythreeboys AT iwon.com god bless and thanks rebecca
Just found out I have type 2 diabetes. I would love to see your recipes thank you.
Alice Fisher
