Bluebery

Susan Leah Bringham · Joined: 26 Jul 2007 Posts: 2

Anyone who cooks muffins have a recipe for Bluebery muffins that don't
use too much sugar or at least use Splenda?
Got a lot of them this year and want to make all kinds of goodies.
Thanks,
Susan

Archived from group: alt>food>diabetic

loralspam · Joined: 26 Jul 2007 Posts: 26

On 23 Sep 2003 21:31:57 -0700, susanleah2@hotmail.com (Susan Leah
Bringham) wrote:

>Anyone who cooks muffins have a recipe for Bluebery muffins that don't
>use too much sugar or at least use Splenda?
>Got a lot of them this year and want to make all kinds of goodies.
>Thanks,
>Susan

I don't have a recipe handy but have you considered a lo-fat blueberry
cheesecake using ricotta or cottage cheese? I'm sure you'd find one on
a google.

Cheers Alan, T2, Oz

Karen · Joined: 26 Jul 2007 Posts: 13

"Susan Leah Bringham" wrote in message@posting.google.com...
> Anyone who cooks muffins have a recipe for Bluebery muffins that don't
> use too much sugar or at least use Splenda?
> Got a lot of them this year and want to make all kinds of goodies.
> Thanks,
> Susan

Hi, Susan!

Here's a recipe I tried a couple of weeks ago - these muffins are really
good.

Now before everyone jumps on me for posting a recipe with sugar in it, I'd
like to explain that I copied and pasted the recipe exactly as it came to me
in my email from the DiabeticGourmet.com. However, I didn't make the
muffins with sugar - I used Splenda (2/3 cup of the granular, which measures
like sugar). I figure I saved 7 grams of carb on each muffin that way, so
the carb count would be 17 grams per muffin minus the 1 gram fiber, or 16
net carbs. I can't for the life of me figure out why DiabeticGourmet.com
wouldn't advocate using a sugar substitute in this recipe...

I hope you enjoy these.

Karen
Type 2

BLUEBERRY MUFFINS

Yield: 18 servings (1 muffin)
Source: "Forbidden Foods Diabetic Cooking"

- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup low-fat (1%) milk
- 1 tablespoon vanilla extract
- 1 cup fresh or frozen blueberries

Preheat the oven to 350 degrees F. Spray 18 cups of
2 (12 cup) muffin tins with nonstick cooking spray or
line with paper liners.

In medium bowl, whisk together the flour, sugar, baking powder,
baking soda, and salt until well blended, about 1 minute.

In another medium bowl, combine the oil, egg, milk, and
vanilla until well blended. Pour this liquid mixture into
the middle of the flour mixture; stir until not quite all
combined. Add the blueberries and gently finish combining.
Spoon the batter into the cups, filling each about 2/3 full.

Bake until a toothpick inserted in the center comes out clean,
about 15-18 minutes. Cool in the tins on a rack, 5 minutes,
then remove from pan and place on the rack to finish cooling.

Nutritional Information Per Serving (1 muffin):
Calories: 142, Fat: 5 g, Cholesterol: 14 mg, Sodium: 71 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 2g
Diabetic Exchanges: 1-1/2 Carbohydrate, 1 Fat

Susan Leah Bringham · Joined: 26 Jul 2007 Posts: 2

"Karen" wrote in message news:...
> "Susan Leah Bringham" wrote in message
> @posting.google.com...
> > Anyone who cooks muffins have a recipe for Bluebery muffins that don't
> > use too much sugar or at least use Splenda?
> > Got a lot of them this year and want to make all kinds of goodies.
> > Thanks,
> > Susan
>
> Hi, Susan!
>
> Here's a recipe I tried a couple of weeks ago - these muffins are really
> good.
>Hi,
I tried the recipe added pecans and 4 tablespoons of bran to the mix.
It worked wonderfully well. Didn't affect my Bg's at all.
I also made one using soy flour and no 'real' flour and they worked
splendedly also.
Now I am going to make the same recipe with cranberries and apples
plus some nice nuts.
Good going.

Karen · Joined: 26 Jul 2007 Posts: 13

"Susan Leah Bringham" wrote in message@posting.google.com...
> >Hi,
> I tried the recipe added pecans and 4 tablespoons of bran to the mix.
> It worked wonderfully well. Didn't affect my Bg's at all.
> I also made one using soy flour and no 'real' flour and they worked
> splendedly also.
> Now I am going to make the same recipe with cranberries and apples
> plus some nice nuts.
> Good going.

Susan, I'm so glad you had success with the blueberry muffin recipe. It's a
good basic recipe that should also work really well with the cranberries and
apples - that sounds so yummy!

Let us know how it turns out. You may want to repost the recipe with your
alterations and additions so we can try it, too! Smile

Karen

SandyD · Joined: 26 Jul 2007 Posts: 1

I must have missed the recipe...........would you please repost it?
Thanks,
Sandy
"Karen" wrote in message$%h1.1221@sccrnsc02...
>
> "Susan Leah Bringham" wrote in message
> @posting.google.com...
> > >Hi,
> > I tried the recipe added pecans and 4 tablespoons of bran to the mix.
> > It worked wonderfully well. Didn't affect my Bg's at all.
> > I also made one using soy flour and no 'real' flour and they worked
> > splendedly also.
> > Now I am going to make the same recipe with cranberries and apples
> > plus some nice nuts.
> > Good going.
>
> Susan, I'm so glad you had success with the blueberry muffin recipe. It's
a
> good basic recipe that should also work really well with the cranberries
and
> apples - that sounds so yummy!
>
> Let us know how it turns out. You may want to repost the recipe with your
> alterations and additions so we can try it, too! Smile

>
> Karen
>
>

Karen · Joined: 26 Jul 2007 Posts: 13

"SandyD" wrote in message$oC5.629@clmboh1-nws5.columbus.rr.com...
> I must have missed the recipe...........would you please repost it?
> Thanks,
> Sandy

Here you go! To shave 7 grams of carb from each muffin, use Splenda or
other non-aspartame sweetener in place of the sugar called for in the
recipe.

Enjoy!

Karen
Type 2

BLUEBERRY MUFFINS

Yield: 18 servings (1 muffin)
Source: "Forbidden Foods Diabetic Cooking"

- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup low-fat (1%) milk
- 1 tablespoon vanilla extract
- 1 cup fresh or frozen blueberries

Preheat the oven to 350 degrees F. Spray 18 cups of
2 (12 cup) muffin tins with nonstick cooking spray or
line with paper liners.

In medium bowl, whisk together the flour, sugar, baking powder,
baking soda, and salt until well blended, about 1 minute.

In another medium bowl, combine the oil, egg, milk, and
vanilla until well blended. Pour this liquid mixture into
the middle of the flour mixture; stir until not quite all
combined. Add the blueberries and gently finish combining.
Spoon the batter into the cups, filling each about 2/3 full.

Bake until a toothpick inserted in the center comes out clean,
about 15-18 minutes. Cool in the tins on a rack, 5 minutes,
then remove from pan and place on the rack to finish cooling.

Nutritional Information Per Serving (1 muffin):
Calories: 142, Fat: 5 g, Cholesterol: 14 mg, Sodium: 71 mg,
Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 2g
Diabetic Exchanges: 1-1/2 Carbohydrate, 1 Fat