Paper Muffin Cups

Muffins are always good and we enjoy their year. Whether in a snack, a staple breakfast, lunch box item, the list could go on and on, muffins are a staple. Here are some recipes that are diabetic friendly and are enjoyable in any season. They are, however, perfect for fall, when the ingredients are in abundance. Apple Muffins Allspice is a great way to enjoy the abundance of apples in agricultural markets and in grocery stores in the fall. Oatmeal pumpkin muffins are a healthy alternative at any time, but again, they are perfect for enjoying the beautiful pumpkins in the fall. Whenever you have them, they are sure to become favorites.

Muffins Apple-allspice

1 / 4 cup + 2 tablespoons tablespoons unsalted butter, divided

1 / 4 cup + 2 tablespoons tablespoons Splenda brown sugar blend, divided

1 egg

1 3 / 4 cups all purpose flour, divided

2 v. teaspoon baking powder

1 / 2 ground allspice

1 / 4 c. salt

3 / 4 cup nonfat milk

1 cup peeled, finely chopped Apple

Nonstick vegetable oil spray

1 / 2 ground allspice

In a medium bowl, cream 1 / 4 cup butter, gradually add 1 / 4 cup + 1 tablespoon tsp Splenda brown sugar mixture, beating at medium speed of electric mixer until mixture is light and fluffy. Add egg and mix well.

Mix 1 1 / 2 cups flour, baking powder, 1 / 2 ground allspice and salt. Add to creamed mixture alternately with milk. Mix just until moistened. Gently stir in chopped apples. Spray 12 cup muffin pans coated with vegetable oil. Pour batter into prepared muffin cups, filling each about two-thirds full houses.

Mix remaining Splenda mixture, flour, and allspice in a small mixing bowl. Cut the remaining two tablespoons of butter, using pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture evenly over top of muffin batter. Bake at 400 degrees for 20 minutes or until lightly browned.

PUMPKIN MUFFINS & OATS

Note: Eating a nutritional supply of these muffins 1 of your 3 daily servings of whole grains. Whole grains and fiber are important food for diabetics.

2 cups + 2 tablespoons tablespoon of oats in the former

3 / 4 cup whole wheat flour

1 / 2 cup of sugar equal-Lite

2 v. tsp pumpkin pie spice

1 tsp teaspoon baking powder

1 / 2 c. baking soda

1 / 4 c. salt

1 / 4 c. cloves

1 cup canned pumpkin

3 / 4 cup buttermilk, low fat

1 / 2 cup egg substitute

2 v. tablespoons canola oil

Preheat oven to 375 degrees and lightly coat 12 muffin cups with nonstick cooking spray or paper muffin cups and set aside.

Place 2 cups of oats in a food processor, cover and blend until fine. Transfer to large bowl and stir in flour, equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in center of mixture and set aside.

Using a whisk, mix pumpkin, buttermilk, egg substitute and oil in a medium bowl. Add mixture all at once into the well of flour mixture. Stir just until moistened you want the batter should be thick and lumpy. Spoon into prepared muffin cups, filling each about 2/3s full. Sprinkle remaining oatmeal on top of muffin batter. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in muffin cups on a rack for 5 minutes before removing from cups.

Note: I adapted this recipe from a recipe in the magazine Smart Spot.

Enjoy!