4 cups diced pears
3/4 cup Splenda granulated
Combine together and let stand for about 30 minutes to an hour.
1 cup Splenda granulated
1/2 cup butter
1/4 cup canola oil*
1/4 cup unsweetened applesauce
2 cups whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 heaping tsp ground cinnamon
1/4 tsp salt
1 cup chopped pecans or walnuts
1 tsp vanilla extract
In a large mixing bowl combine the Splenda, butter, canola oil, applesauce, and eggs; cream together well. Combine the flours, baking soda, cinnamon, and salt; add 1 cup at a time to the creamed mixture alternately with the pears. Beat well after each addition. Mix in the vanilla then stir in the nuts.
Spray 24 muffin cups with nonstick cooking spray. Divide the batter between the cups. Bake at 325 degrees until the cakes are done and a wooden toothpick inserted in the center comes out clean. (I have never watched the time but I think it takes about 25-30 minutes.)
These are so good. I have non-diabetics asking me to make these for them.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.