Sometimes you crave a sweet breakfast muffin or biscuit, and that’s okay. But running down to Cinnabun and blitzing your sugar and carb intake is not so okay. Nevertheless, there is a healthy way to get that “something different for breakfast” taste. Try these two, I think you will be very pleased, and so will your diet and blood sugar.
Sugar and Spice Biscuits
When you want to impress your guests and stay on track with your diet, give these biscuits a try. There's enough cinnamon-sugar to satisfy any sweet tooth, yet each serving has just 18 grams of carb.
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup shortening
3/4 cup fat-free milk
2 tablespoons sugar
1 teaspoon ground cinnamon
Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
Cut rectangle into five 12x2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.
Nutrition Facts Per Serving: 121 cal., 4 g total fat (1 g sat. fat), 190 mg sodium, 18 g carb. (1 g fiber, 1 g sugars), 3 g pro. Diabetic Exchanges starch (d.e): 1; Fat (d.e): 1
Apple-Pumpkin SoftiesOn-the-go breakfasts can be delicious and nutritious when you have a stash of these treats in your freezer. A cross between a breakfast cookie and a muffin, each softie has just 13 grams of carb.
1/2 cup whole wheat flour
1/4 cup regular rolled oats
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup coarsely shredded apple
3/4 cup canned pumpkin
1/2 cup packed brown sugar or substitute**
2 tablespoons vegetable oil
1/3 cup chopped pecans, toasted
1/4 cup dried cranberries
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, oats, wheat germ, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. In a medium bowl, combine egg, shredded apple, pumpkin, brown sugar, and oil. Add egg mixture to flour mixture; stir just until combined. Fold in pecans.
Drop batter by a measuring tablespoon onto the prepared cookie sheet. Sprinkle tops with dried cranberries. Bake for 10 to 12 minutes or until firm to the touch and lightly browned on top. Transfer to a wire rack; cool.
Prepare as directed. Store cookies in the refrigerator for up to 2 days or freeze for up to 2 months.
Nutrition Facts Per Serving: 78 cal., 3 g total fat 9 mg chol., 65 mg sodium, 13 g carb. (1 g fiber, 6 g sugars), 2 g pro. Diabetic Exchanges Fat (d.e): 0.5; Other Carb (d.e): 1;
**Want to use a Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar. Reduce all-purpose flour to 1/2 cup when using the sugar substitute.