Two Sweet Bread Recipes That Are Also suitable For Diabetics

Whether you are looking for a yummy bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a concentrate of recipes that are not only tasty but also favorable for the diabetics in the group.

Mom'S Applesauce Bread

Bread Pan

2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional

Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake practically one hour until golden brown.

Pumpkin Loaf With Raisins And Walnuts

1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts

Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the ready pans. Bake practically 45 minutes until toothpick inserted in the town of loaves comes out clean. Cool sligthly in pan then remove from pan and stop cooling on a wire rack.

Note: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein

Enjoy!

Two Sweet Bread Recipes That Are Also suitable For Diabetics

all clad copper core 7 piece cookware set

Bread Loafs and Foods For Diabetics

Think you need to avoid eating bread if you're a diabetic? Think again! Here are a few healthy and yet tasty recipes for you!

Sugarless Banana Bread

Bread Pan

1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. sized bananas, mashed

Sift together flour, baking powder, baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched, about an hour. Yields 14 slices. Exchanges: 1 bread and 1/2 fat. Calories = 109. Carbohydrate = 15 grams. Fat = 4 grams. Protein = 2/5 grams. Cholesterol = 39 milligrams.

There you have it, sugarless banana bread you can whip up in no time!

Here's another one for you

Hot Open Faced Beef Sandwich

1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread

Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

One last quick recipe you can whip up:

Chicken Loaf
4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold, slice and serve.

So there you have it 3 quick 'bread' recipes for diabetics!

Bread Loafs and Foods For Diabetics

For more free recipes for diabetics head over to the diabetics recipes blog at http://www.freerecipesfordiabetics.com right now!

See Also : circulon 2 10 piece cookware set le creuset enameled cast iron 9 quart round french

Pumpkin Bread Recipes and They're Suitable for Diabetics, Too! How About Trying Pumpkin Crescent Dinner Rolls!

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy.  Here are three bread recipes to help you enjoy the bounty.  Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread.  The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls. 

For more of Linda's diabetic recipes and information, visit her website at http://diabeticenjoyingfood.blogspot.com

Thanks To : presto 8 quart pressure cooker

Excellent Banana-Pecan Bread That is Perfect For Diabetics

If you are diabetic or just trying to cut back on sugar in your diet, give this yummy Banana-Pecan Bread a try. This bread is made with Splenda but still offers the wonderful taste of banana bread. This bread has a touch of fresh orange juice which adds an extra touch of moisture, often lacking in sugar-free baked goods. Make this bread a day ahead, wrap in plastic wrap before cutting, and let set overnight for an even better bread. Makes a good gift for diabetics; use in gift baskets, housewarming, hostess gift, birthdays, or Christmas gifts.

BANANA-PECAN BREAD

Bread Pan

1 3/4 cups all-purpose flour
2/3 cup Splenda granular
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (3 med bananas)
1/3 cup butter, softened
2 tbsp milk
juice from 1/4 large fresh orange
2 eggs
1/3 cup chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl, combine 1 cup of the flour, Splenda granular, baking powder, baking soda, and salt. Stir the mixture to combine.

To the dry mixture, add the mashed bananas, butter, milk, and orange juice. Using an electric mixer, blend on low speed until well blended. Turn speed to high and blend for two minutes. Add the eggs and the remaining 3/4 cup of flour. Beat the mixture until well blended. Stir in the pecans.

Spray an 8 or 9-inch loaf pan with nonstick cooking spray. Pour the batter into the pan and smooth out evenly. Bake at 350 degrees for 50 to 60 minutes or until the bread is browned and a toothpick inserted in the thickest part comes out clean. Cool in the pan on a wire rack for 5 to 10 minutes. Remove from the pan and cool completely on the wire rack.

NOTE: This bread is even better if cooled, wrapped in plastic wrap and allowed to set overnight before slicing.

Enjoy!

Excellent Banana-Pecan Bread That is Perfect For Diabetics

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For Linda's old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

Tags : le creuset enameled cast iron 9 skillet

Banana Bread Recipes For Diabetics

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes. Following are some recipes for banana breads and muffins. All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

Bread Pan

1 cup egg substitute
2 cups Equal Sugar-Lite
3/4 cup canola oil
1/4 cup unsweetened applesauce
2 medium sized ripe bananas, mashed (1 cup)
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.

BANANA NUT BREAD

3 large well-ripened bananas
1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup sugar or Splenda for Baking
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole-wheat flour
(or you can use 1 1/2 cups all-purpose flour)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted
1/4 cup mini chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.

Enjoy!

Banana Bread Recipes For Diabetics

For more of Linda's recipes and diabetic information go to diabeticenjoyingfood.squarespace.com She also has a blog for vintage recipes at grandmasvintagerecipes.blogspot.com

Friends Link : breville sk500xl ikon cordless 1.7 liter stainless

Wonderful Pumpkin Bread Recipes Suitable For Diabetics Including Pumpkin Crescent Dinner Rolls

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy. Here are three bread recipes to help you enjoy the bounty. Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread. The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN NUT BREAD

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped hickory nuts or pecans

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.

PUMPKIN WALNUT BREAD

3 1/2 cups sifted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups Splenda
1/2 cup sugar
1 cup canola oil
4 eggs
2/3 cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8-inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

PUMPKIN CRESCENT DINNER ROLLS

2 tsp active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1 1/4 cups cooked (or canned) pumpkin
1/2 cup butter
1/3 cup Splenda
2 eggs
2 tsp salt
2 1/2 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Stir in enoughall-purpose flour to make a soft dough. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about one hour.

Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.

Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

Related : anolon advanced bronze 10 piece cookware set le creuset 9 piece cookware set presto 8 quart pressure cooker

Two Sweet Bread Recipes That Are Also Suitable For Diabetics

Image : http://www.flickr.com

Whether you are looking for a delicious bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a couple of recipes that are not only tasty but also suitable for the diabetics in the group.

MOM'S APPLESAUCE BREAD

2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional

Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake approximately one hour until golden brown.

PUMPKIN LOAF WITH RAISINS AND WALNUTS

1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts

Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the prepared pans. Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean. Cool sligthly in pan then remove from pan and finish cooling on a wire rack.

NOTE: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

Recommend : cuisinart multiclad pro stainless 12-pc cookware cuisinart chef's classic 17-piece

My top 5 recipes for diabetics

If you have diabetes, this does not mean that it is ending the tasty and delicious food on the table. I tried a lot of information and found 5 simple diabetic recipes for you! All these dishes are very tasty. Do not think that diabetics should try the food. A nutritionist Adelle Davis is a diabetic has an excellent collection of simple recipes for every diabetic type. This menu ranges from easy to cook your life and bring joy to your family. So let'sStart:

Yummy yogurt first sound. Take fresh fruit, like a banana. Throw into a blender with a glass of skim milk, extract plain nonfat half cup of yogurt, one teaspoon vanilla sugar, one or two teaspoons of sugar and quarter cup flaked is your favorite. Mix all ingredients together in a smooth and pour into 8 oz glass or cup. Sprinkle with cinnamon and delicious thing is over!

Salmon Snack seconds. You will need:
- 6 oz salmon
- 1EL. chopped green pepper
- The onion slices
- 4.1 c. tea. Horseradish
- 1-2 tbsp. Diet French dressing
- 3 oz Swiss cheese
- 6 slices tomato
- 3 slices of toast

To begin, you should slice of salmon and horseradish in small pieces, after this mixture, a mixture of pepper and French dressing, then divide into three. You must spread the mixture on three slices of toast and add an ounce cheese, 2 slices of tomato and onion slices to each toast. Finally, allmust be done to put under the broiler until the cheese bubbles.

Third green noodles. You first need to cook pasta and side for some time. Then the olive oil in a pan and add the green beans, broccoli and onions. You should then add a few drops of water, and cook until vegetables are tender. Now, add the pasta and vegetables. Finally, some cheese and wait until it is dissolved. Other easy diabetic recipes!

Fourth Banana Bread. Ineed:
- A cup of sugar subtitles
- A half-cup of margarine
- 2 tablespoons soup. Skim
- 2 egg whites (slightly beaten)
- 3 ripe bananas (mashed)
- 1 1 / 2 cups flour, all purpose cleaner
- 4:01 c. teaspoon baking powder
- Salt 1 / 2 c. Tea
- 1 / 2 c. teaspoon baking powder

You must first replace the cream margarine and sugar. Then add eggs, milk and bananas (mashed) to mix the margarine. Mix well. Then you must fold the banana mixture to the yeast, flourand salt. Mix well. Pour the mixture into a bread pan with cooking spray, then experienced lubricated. Preheat oven to 350 degrees and bake for 60 minutes, but check the bread approximately 45 minutes. Each oven to cook seems different. Enjoy!

toasted tomato 5th. You will need:
- 4 plum tomatoes, chopped
- 4.1 cup chopped fresh basil
- Olive oil 2 tablespoons Tea
- 1 clove garlic, minced
- Pepper, fresh
- / 4 pounds Italian peasant bread crust 14 slices of toast and cut

Add the tomatoes, basil, olive oil, garlic and pepper in a medium bowl. Cover and let stand 30 minutes. Divide the mixture of tomato juice on the bread. Serve at room temperature.

See Also : calphalon tri ply stainless steel 13-piece all clad masterchef 2 7 piece cookware set all clad copper core 10 fry pan

Wonderful Pumpkin Bread Recipes for Diabetics Including Pumpkin Crescent Rolls adapted

The bright orange pumpkins dotting the fields now, or adding color to the farmer's markets and grocery aisles are choked full of healthy nutrients only advantage for us. Here are three recipes to help the bread to enjoy the prize. Both recipes are quick bread, bread and walnut, pumpkin bread, pumpkin. The third is a new variant of the squirrel, which is very tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN nut bread

2 cupsflour
2 v. teaspoon baking powder
V. 2.1 tsp baking powder
1 teaspoon salt
1 teaspoon teaspoon cinnamon
V. 2.1 teaspoon nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
02:01 cup nonfat milk
2 eggs or 1 / 2 cup egg substitute
04:01 cup butter softened
1 cup chopped walnuts or pecans Hickory

Preheat oven to 350 degrees. Season to taste Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a bowl, combine the pumpkin, equality, milk and eggs. Add dryIngredients and butter. Mix until flour is moistened. Add nuts. Bake in greased 9x5x3-inch loaf pan and or 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove and cool on rack.

PUMPKIN nut bread

3 1 / 2 cups sifted flour
2 v. teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
V. 2.1 teaspoon nutmeg
2 1 / 2 cups Splenda
02:01 cup sugar
1 cup canola oil
4 eggs
2.3cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift dry ingredients in large bowl. Add other ingredients and beat until smooth. Spray April 3 x 8 inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

Pumpkin crescent rolls

2 v. teaspoon dry yeast
1 1 / 2 cups warm water (110-115 degrees)
1 1 / 4 cups cooked (or canned) pumpkin
02/01 CupButter
03:01 Cup Splenda
2 eggs
2 v. teaspoon salt
2 1 / 2 cups flour
4 1 / 2 to 5 cups flour

In a large bowl dissolve the yeast in warm water. Add pumpkin, butter, Splenda, eggs, salt and flour, whisking until smooth. Stir in enough flour to make a soft dough. Stir in flour enoughall to make a soft dough. Put the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes kneading. Place in a panBowl, turn once to grease top. Cover and let stand in warm place until doubled in volume, about an hour.

Knead the dough. Turn a lightly floured surface, divide into three equal parts. Roll each into a circle 12 inches Cut each circle into 12 wedges. Roll wedges until the end wider and placed in reverse, 2 cm on a greased baking pan. Crescent curved shapes. Cover and let stand until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes.Remove to cool on a rack.

Yield: 36 half-moons. With Crescent: 134 calories, 23 g carbohydrate, 4 g protein

Enjoy!

Visit site : lodge logic pre seasoned 15 inch cast iron skillet

Lemon Blueberry Bread without sugar "icing sugar" frosting recipe for diabetics

Blueberries from our humble little healthy food. These antioxidant rich berry packs a punch bit 'big nutritional punch, and we should all do blueberries part of our diet. The good thing is, they are very tasty and can be a big addition to our diet to be. One of the best ways is to incorporate the blueberries, cooking. This delightful Lemon Blueberry Bread is the test. Directions for making sugar-free powdered sugar frostingfollows.

BLUEBERRY LEMON BREAD

1 1 / 3 cups flour

03:02 cut any wheat flour

03:02 Cup Equal Sugar-Lite

2 v. teaspoon baking powder

V. 2.1 teaspoon salt

04:01 Egg Cup set

1 egg white

Cup unsweetened apple juice 02:01

02:01 cup skimmed milk

3 tablespoons melted butter

1 cup fresh blueberries

2 v. teaspoon lemon zest

Frosting:

cup of powdered sugar unsweetened 03:01

2 tablespoons lemon juice

Preheat oven to 350 degrees.Spray a loaf pan, 8 inches, with vegetable coating spray. In a large bowl, combine flour, Equality, yeast and salt. In a bowl, replace the egg, egg whites, applesauce, milk and butter. Stir in dry ingredients just until moistened. Add blueberries and lemon zest. Pour batter into prepared pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean Put.

If desired, mix the glazeIngredients and pour over the bread is still warm. Cool in pan for 10 minutes off the rack to cool so that it is ready.

For no sugar icing:

Cup Splenda Granular and 2 tablespoons 04:03 * Put cornstarch in a blender and blend until a fine powder. 0 g of sugar and only 4 carbs per tablespoon.

Do not tell. Most people do not know the difference.

Enjoy!

My Links : kitchenaid gourmet essentials 12-piece

How Delicious Blueberry Muffins Wheat for diabetics

Image : http://www.flickr.com

This recipe for blueberry corn muffins are perfect for everyone, but especially for diabetics who loves bread. As long as we eat in moderation for diabetics, we can satisfy our hunger for bread, from time to time. Enjoy your coffee or tea, but remember, with other meals of the day's balance does not eat too many carbohydrates and no protein.

DIABETIC BLUEBERRY CORN MUFFINS

1 3 / 4 cups flour
02:01 cup yellow cornmeal
1 1 / 4 c. TeaYeast
V. 2.1 tsp baking powder
V. 2.1 teaspoon salt
04:03 Cup Splenda Granular
02:01 cup butter softened
03:01 Egg Substitute
2 v. teaspoon vanilla sugar
1 cup buttermilk
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line-12 with paper cups, set aside.

In a medium bowl, combine flour, cornmeal, baking powder, baking soda, salt and Splenda. In a large bowl, combineBeat butter until fluffy. Slowly add the egg substitute. Scrape the bowl and continue stirring until it forms small clumps of butter. Add vanilla and buttermilk mixture to butter, mix well. Add dry ingredients to wet ingredients separately in three batches, mixing well and scraping bowl after each addition. Gently stir blueberries into batter. Scoop the batter into prepared muffin cups, filling each almost to the top. In a preheated oven at 350Degree oven for 20-25 minutes or until done.

Enjoy!

Tags : cuisinart multiclad unlimited 4 quart saucepan all clad stainless 12 quart stock pot