Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, November 2, 2016

meals ideas ~ holiday muffin and bread

Need a couple of tasty muffin or bread treats during this holiday festive season? Well, here are two I love, and yes, they are healthy, diabetic friendly, and will be a hit with any guest. I highly recommend using these as gifts inside a basket or wrapped.

Pumpkin Muffins
The secret to these enticing muffins is a combination of moist, rich pumpkin and flavorful buckwheat.

Nonstick spray coating
1 1/3 cups all-purpose flour
3/4 cup buckwheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice

Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.

In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts Per Serving: 134 cal., 4 g total fat (1 g sat. fat), 36 mg chol., 204 mg sodium, 22 g carb. (2 g fiber), 4 g pro. Diabetic Exchanges Starch (d.e): 1; Fat (d.e): 0.5; Other Carb (d.e): 0.5


Zucchini Chip Bread
Shredded zucchini is the surprise ingredient in this easy-to-make quickbread. Combined with applesauce and orange peel, the green veggie keeps this tasty treat moist and on the lighter side. Low-cal eating never tasted so sweet! (I have made this without the chocolate chips, and it was still delicious!)

3 cups all-purpose flour*
3/4 cup sugar or sugar substitute
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking power
3/4 cup refrigerated or frozen egg product, thawed
1/2 cup unsweetened applesauce
1/2 cup canola oil
1 tablespoon finely shredded orange peel
2 teaspoons vanilla
2 cups shredded zucchini
1 cup chopped walnuts, toasted
1 cup semisweet chocolate pieces

 Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.

 In a large bowl combine flour, sugar, baking soda, nutmeg, salt, cinnamon, and baking powder. In a small bowl combine egg product, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.

 Divide mixture evenly between two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove bread from pans and cool completely on rack. For easier slicing, wrap and store overnight before serving. Makes 2 loaves (24 servings)

* You can substitute 1-1/2 cups whole wheat pastry flour for 1-1/2 cups of the all-purpose flour.
**To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving: 197 cal., 10 g total fat (2 g sat. fat), 120 mg sodium, 25 g carb. (1 g fiber, 11 g sugars), 4 g pro. Diabetic Exchanges Fat (d.e): 2; Other Carb (d.e): 1.5


these like many of my recipes are from DiabeticLiving website and magazine. remember: you don't have to be a diabetic to desire to eat healthy, nor should you give up great taste.

also, a reminder to my seasoned readers and information to the new.: you can use Sugar Substitute in these, the equivalent amt. However, I don't use sugar substitute, I have never had luck or the taste buds for this product. My father use to always say, "stay away from chemical or factory made products and use the 'real' thing. Just limit your use of it." I think he was correct. So, if you are diabetic, like me, or need to stay away from the dreaded sugar and salts... use the real thing, just limit yourself. It will be better I promise.

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