1 1/4 cups cake flour
1 cup white whole-wheat flour
3/4 cup Splenda Granular
1/4 cup granulated sugar*
3/4 cup unsalted butter, softened
1/2 cup nonfat instant dry milk
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup low-fat buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp grated lemon peel
3 eggs (or 3/4 cup egg substitute)
2 tsp vanilla extract
2 tbsp poppyseeds
Preheat oven to 350 degrees.
Line 18 muffin cups with paper liners.
Place the flours, Splenda, sugar, and butter in a large mixer bowl. Mix on medium speed for 1 to 2 minutes until blended and crumbly.
Add the dry milk, baking powder, baking soda, and salt; mix on low speed until blended.
In a small bowl blend the buttermilk, lemon juice, lemon zest, lemon peel, eggs, and vanilla extract together. Add 2/3 cup of this mixture to the flour mixture; mix on medium speed for 1 minute. Scrape down the sides and the bottom of the bowl. Mix on medium-high speed for about another minute. Scrape down sides and bottom of bowl again.
Reduce mixer to low speed and add the remaining buttermilk mixture; blend. Scrape down bowl again and add the poppyseeds. Mix on medium speed about 30 seconds to mix well.
Divide the batter evenly into the prepared muffin tins. Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.
*If have to avoid sugar completely you can use another 1/4 cup of Splenda. I never use sugar, I just use a total of 1 cup Splenda.
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.