Muffins

This week we are spotlightling muffins...They're not just for breakfast anymore. :-)
All of these recipes come from the American Diabetes Association website.

Banana Ginger Muffins
12 servings/Serving size: 1 muffin

*Grating real ginger into these muffins is the secret to their flavor.*

• 1 1/2 cups white flour
• 1 cup whole-wheat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 egg
• 1 egg white
• 1 cup skim milk
• 1/4 cup unsweetened applesauce
• 2 Tbsp canola oil
• 2 Tbsp brown sugar
• 2 bananas, mashed
• 2 tsp grated fresh ginger

Preheat the oven to 350 degrees. Combine the flours, baking powder, and cinnamon in a medium bowl. In a large bowl, combine the remaining ingredients and mix well. Slowly add the dry ingredients to the large bowl and mix until blended. Do not overbeat.
Pour the batter into 12 nonstick muffin cups and bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely.

Diabetic Exchanges:
Starch Exchange -- 2

Nutritional Exchanges:
Calories -- 156
Calories from Fat -- 29
Total Fat -- 3g
Saturated Fat -- 0g
Cholesterol -- 18mg
Sodium -- 83mg
Carbohydrate -- 28g
Dietary Fiber -- 2g
Sugars -- 7g
Protein -- 5g

Frozen Yogurt Muffins
12 servings/Serving size: 1 muffin

*These muffins, topped with fresh fruit and frozen yogurt, are great to serve for dessert.

• 1 1/2 cups whole-wheat flour
• 1 cup white flour
• 1/4 cup sugar
• 2 tsp baking powder
• 2 eggs, beaten
• 1 cup evaporated skim milk
• 1 Tbsp canola oil
• 1/4 cup unsweetened applesauce
• 2 Tbsp cinnamon
• 1/4 cup warm water
• 3 cups sliced bananas
• 1 1/2 cups sugar-free, low-fat, frozen yogurt (any flavor)

Preheat the oven to 350 degrees. Combine the flours, sugar, and baking powder in a medium bowl. In a large bowl, combine the eggs, skim milk, oil, and applesauce. Slowly add the dry ingredients to the large bowl and mix until blended. Do not overbeat.
Mix together the cinnamon and water. Swirl this mixture through the batter. Pour the batter into 12 nonstick muffin cups and bake for 25 to 30 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan, split them, and place on dessert plates. Fill muffin centers with bananas and yogurt to serve.

Diabetic Exchanges:
Carbohydrate Exchange -- 2 1/2

Nutritional Exchanges:
Calories -- 204
Calories from Fat -- 23
Total Fat -- 3g
Saturated Fat -- 1g
Cholesterol -- 36mg
Sodium -- 113mg
Carbohydrate -- 40g
Dietary Fiber -- 3g

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