Hey Folks,
Awesome post below
on one “Zucchini and Date Muffins” written by MyFoodAdvisor . I found
this on the Diabetes.org and I’m reprinting the whole thing here for your
convenience.
This Recipe Serves 12
Ingredients
Cooking spray or 12 paper muffin cups
1/3 cup Splenda brown sugar blend
½ cup unsweetened applesauce
¼ cup canola oil
4 egg whites
1 teaspoon vanilla
1 cup whole wheat flour
1 cup old fashioned, rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ cup chopped, pitted dates
2 cups zucchini, shredded
1/3 cup Splenda brown sugar blend
½ cup unsweetened applesauce
¼ cup canola oil
4 egg whites
1 teaspoon vanilla
1 cup whole wheat flour
1 cup old fashioned, rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ cup chopped, pitted dates
2 cups zucchini, shredded
Instructions
1.
Preheat oven to 350 degrees F. Lightly spray a muffin
tin or line with paper muffin cups. Set pan aside.
2.
In a medium bowl, combine Splenda brown sugar blend,
unsweetened applesauce, oil, egg whites and vanilla; mix well. Set aside.
3.
In a large bowl, combine flour, oats, baking powder,
baking soda, salt, cinnamon and dates.
4.
Make a well in the center of the dry ingredients. Add
sugar (wet) mixture to dry ingredients all at once and mix well.
5.
Stir in zucchini. Equally portion batter among the 12
muffin cups.
6.
Bake for 30 minutes or until toothpick inserted in
center comes out clean
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
0 Response to "Diabetic Friendly Breakfast"
Posting Komentar