I threw these together this afternoon just to see if I could. Man, I hate to brag but these are good! And the best part is that they are so easy. Ready in minutes and bake about 12 minutes, sit back and enjoy!
Note: This recipe is from my blog back in 2012. I have made these many times since and we always enjoy them. By eating only a couple at a time, they have never messed with my blood sugar.
1/2 cup Splenda Brown Sugar Blend
1 cup chopped pecans
1/2 cup white whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted
1/4 cup canola or olive oil
2 eggs, lightly beaten
1 tsp vanilla extract
canola oil cooking spray
1/2 cup very finely chopped pecans
Preheat oven to 425 degrees.
In a large mixing bowl, combine the Splenda, 1 cup of chopped pecans, flour, baking powder, and salt. Make a well in the center of the mixture.
In a small bowl, mix together the butter, oil, eggs, and vanilla extract; pour into the well in the center of the dry mixture. Using a spatula, blend just until moistened.
Spray 24 miniature muffin cups with the cooking spray. Sprinkle the finely chopped pecans over the bottoms of the cups. Spoon the muffin mixture, using a small spoon, into the prepared cups over the pecans. Fill cups almost full.
Bake muffins in a 425-degree oven for about 12 minutes or until a wooden toothpick inserted in the center comes out clean.
Remove from oven and cool for 2 minutes in the pan on a wire rack. Remove from the pan gently loosening with a thin knife. Cool completely on the wire rack.
Yield: 2 dozen Remember quantity matters with all 'sweets'. Do not set down and eat half of these at a setting! Two or three at a setting is enough. By the way, three mini muffins is usually equal to one regular muffin.
So good and okay for most diabetics. By the way, I had to shoo my husband and my grandson away from these. They loved them, too, and neither is diabetic.
1/2 cup Splenda Brown Sugar Blend
1 cup chopped pecans
1/2 cup white whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted
1/4 cup canola or olive oil
2 eggs, lightly beaten
1 tsp vanilla extract
canola oil cooking spray
1/2 cup very finely chopped pecans
Preheat oven to 425 degrees.
In a large mixing bowl, combine the Splenda, 1 cup of chopped pecans, flour, baking powder, and salt. Make a well in the center of the mixture.
In a small bowl, mix together the butter, oil, eggs, and vanilla extract; pour into the well in the center of the dry mixture. Using a spatula, blend just until moistened.
Spray 24 miniature muffin cups with the cooking spray. Sprinkle the finely chopped pecans over the bottoms of the cups. Spoon the muffin mixture, using a small spoon, into the prepared cups over the pecans. Fill cups almost full.
Bake muffins in a 425-degree oven for about 12 minutes or until a wooden toothpick inserted in the center comes out clean.
Remove from oven and cool for 2 minutes in the pan on a wire rack. Remove from the pan gently loosening with a thin knife. Cool completely on the wire rack.
Yield: 2 dozen Remember quantity matters with all 'sweets'. Do not set down and eat half of these at a setting! Two or three at a setting is enough. By the way, three mini muffins is usually equal to one regular muffin.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.