As I started on my muffin making journey, I went looking for old recipes that I grew up with. The ones loaded with sugar and oil. Gosh! They really tasted good when I was a kid. I started making them this time with an eye towards decreasing the fat. I have to watch my cholesterol you know. So all these recipes don’t have the fat content that we became used to.
I asked friends and family to taste test these recipes. And guess what? They thought the muffins tasted great! I started getting requests for special types of muffins. Some people I know wanted vegan muffins. Others need to have gluten free. I have friends who are diabetic or newly diabetic. I remember when I first had to cut out the fat. I became what my husband called the “food nazi”. Life became dull. Then I regained sanity and created a low fat vegetarian diet that we both love.
I decided to expand what I am doing with muffins to help expand what my friends can eat. Food is such an important part of our life and is meant to be enjoyed. So I went looking for recipes. Here is my first one for diabetics. My diabetic friends love it. I have left the nutritional values on it for people to use.
1-1/4 cups unsweetened applesauce
2 tablespoons vegetable oil
2 eggs, beaten or 1/2 cup of eggbeaters
2 cups cake flour
1/4 cup SPLENDA No Calorie Sweetener, Granulated(I used 7 packets)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
A dash of nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil, and eggs. In a large bowl, combine cake flour, SPLENDA Granulated Sweetener, baking soda, cinnamon, and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened, and then fold in cranberries. Spoon batter into muffin cups, 2/3 full. Sprinkle nuts over the top of batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing. Serves: 12
Nutritional Information (Per Serving)
Calories: 150 Calories from Fat: 40
Protein: 3 g Sodium: 270 mg
Cholesterol: 35 mg Fat: 4 g
Saturated Fat: 0.5 g Dietary Fiber: 1 g
Sugars: 3 g Carbohydrates: 24 g