MUFFINS (different kinds)
REC: Muffins for Diabetics
OAT MUFFINS
Servings: 12
Serving Size: 1 Muffin
Source: K. Cooley
INGREDIENTS
2 cups oat bran
1/4 cup brown sugar (or brown sugar substitute),
firmly packed
2 teaspoons baking powder
1/2 teaspoon salt or salt substitute (optional)
1 tablespoon nutmeg, heaping (optional)
1/2 cup skim or 1% milk
2 egg whites, slightly beaten
2 tablespoons vegetable or canola oil
1/2 teaspoons vanilla
DIRECTIONS
1. Heat oven to 425 degrees.
2. Coat muffin pan with cooking spray or line with
paper baking cups.
3. Combine oat bran, brown sugar, baking powder
and salt and nutmeg.
4. Add milk, egg whites, and oil.
5. Stir in vanilla. Do not over mix.
6. Bake 15-20 minutes, until lightly browned.
Nutritional Information Per Serving:
Calories: 105; Fat: 3 grams; Carbohydrates: 12
grams; Protein: 4 grams
Exchanges: 1 Bread/Starch; 1/2 Fat
......................
CARROT CAKE STYLE MUFFINS
Servings: 12
Serving Size: 1 Muffin
Source: D. Evans
INGREDIENTS:
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg
2 tablespoons vegetable oil
1/4 cups raisins
1/4 cups chopped walnuts
1/3 cups low fat milk
8 ounces can unsweetened crushed pineapple
1-1/2 cups grated carrots
DIRECTIONS:
1. Combine the dry ingredients in a bowl.
2. Add the remaining ingredients and stir to blend.
3. Spoon into oiled muffin tins or paper muffin
cups.
4. Bake at 350 F for 20 to 25 minutes.
Nutritional Information Per Serving:
Calories: 127; Fat: 5 grams; Carbohydrate: 19
grams;
Protein: 4 grams; Sodium: 149 mg
Exchanges: 1 Bread/Starch; 1 Fat
......................
ORANGE MUFFINS
Servings: 12
Serving Size: 1 Muffin
Source: S. Hathaway
INGREDIENTS
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 tablespoon orange peel, grated
1 egg
3/4 cup orange juice
1/4 cup butter/margarine
1 tablespoon skim or 1% milk
1 teaspoon vanilla
DIRECTIONS
1. Preheat oven to 400.
2. Grease 12 muffin cups or line with paper liners;
set aside.
3. Combine dry ingredients (including orange peel)
in medium bowl.
Combine and add egg, orange juice, melted butter,
milk, and
vanilla; mix just until dry ingredients are
moistened.
4. Spoon batter into prepared cups, filling each cup
1/2 full.
5. Bake 18-20 minutes, until golden brown.
6. Let cool in pan on wire rack 5 minutes. Remove
from pan.
7. Serve warm or at room temperature.
Nutritional Information Per Serving:
Calories: 127; Fat: 5 grams; Carbohydrates: 18
gram;
Protein: 3 grams; Sodium: 196 mg
Exchanges: 1 Bread/Starch; 1 Fat
......................
APPLESAUCE-CINNAMON MUFFINS
Servings: 12
Serving Size: 1 Muffin
Source: K. Hughes
INGREDIENTS
1-1/4 cups oat bran cereal, uncooked
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup unsweetened applesauce
1/2 cup vegetable oil
1 egg
1 tablespoon pure vanilla extract
1/4 cup walnuts
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Coat 12 medium-size cups with vegetable oil or
line with paper baking cups.
3. In medium bowl combine Oat Bran cereal, flour,
cinnamon,
baking powder, soda, and salt.
4. In large bowl combine applesauce, oil, egg, and
vanilla.
5. Stir in dry ingredients; mix well. Stir in nuts.
6. Fill prepared muffin cup almost full. Bake 15-20
minutes
or until golden brown.
7. Serve warm.
Nutritional Information Per Serving:
Calories: 159; Fat: 7 grams; Carbohydrates: 15
grams; Protein: 3 grams
Exchanges: 1 Bread/Starch; 1 Fat, 1/2 Fruit
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