Grandma Linda asked: Muffins are always good and we enjoy them year round. Whether as a snack, a breakfast staple, lunchbox item, the list could go on and on, muffins are a staple. Following are some recipes that are diabetic friendly and are enjoyable during any season. They are, however, perfect for fall when their ingredients are in abundance. Apple Allspice Muffins are a great way to enjoy the abundance of apples at farmer’s markets and in the grocery stores in the fall. Oatmeal and Pumpkin muffins are a healthy alternative anytime, but again, they are perfect to take advantage of the beautiful pumpkins in the fall. Whenever you have them, they are sure to become favorites.
APPLE-ALLSPICE MUFFINS1/4 cup + 2 tbsp unsalted butter, divided
1/4 cup + 2 tbsp Splenda brown sugar blend, divided
1 egg
1 3/4 cups all-purpose flour, divided
2 tsp baking powder
1/2 tsp ground allspice
1/4 tsp salt
3/4 cup fat-free milk
1 cup peeled, finely chopped apple
Non-stick vegetable oil spray
1/2 tsp ground allspice
In a medium mixing bowl, cream 1/4 cup butter; gradually add 1/4 cup + 1 tsp of the Splenda brown sugar blend, beating at medium speed of electric mixer until mixture is light and fluffy. Add egg and mix well.
Combine 1 1/2 cups flour, baking powder, 1/2 tsp ground allspice, and salt. Add to the creamed mixture alternating with milk. Stir just until moistened. Gently stir in chopped apple. Spray 12 muffin cups with vegetable oil spray. Spoon batter into prepared muffin cups, filling each about two-thirds fulls.
Combine remaining Splenda blend, flour, and allspice in a small mixing bowl. Cut in the remaining two tablespoons of butter, using a pastry blender or two knives, until mixture resembles coarse meal. Sprinkle mixture evenly over the tops of the muffin batter. Bake at 400 degrees for 20 minutes or until lightly browned.
OATMEAL & PUMPKIN MUFFINS
Note: Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains. Whole grains and fiber are important to the diabetics diet.
2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe from a recipe in the Smart Spot magazine.
Enjoy!
Melvin
