1 1/2 cups white whole-wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 tsp ground cardimom
2 cups fresh mixed berries (or unsweetened frozen - not thawed)
2/3 cup buttermilk
1/3 cup canola or coconut oil
1/3 cup unsweetened applesauce
2 large eggs
3/4 cup Splenda granulated
1/2 tsp almond extract
Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.
In a bowl, whisk the flours, baking powder, salt, and cardimom together to blend.
In a large bowl, whisk the buttermilk, oil, applesauce, eggs, Splenda, and almond extract together until blended. Fold the flour mixture inot the wet mixture until barley blended; gently fold in the berries.
Divide the batter evenly among the prepared muffin cups.
1/3 cup white whole-wheat flour
1/4 cup packed Splenda brown sugar blend
1/3 cup sliced almonds
3 tbsp butter, softened
Blend crumble ingredients, using fingers, until crumbly; sprinkle over the tops of the muffins.
Bake at 400 degrees for 13 to 17 minutes until muffins are puffed up and a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack.
Yield: 12 muffins
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.