This is my diabetic version of a Pompeian Olive Oil recipe I have had for years.
1/3 cup Pompeian Extra Light Tasting Olive Oil
2/3 cup Splenda or Stevia Granulated
2 tsp ground cinnamon
1 3/4 cup white whole-wheat pastry flour
2 tsp baking powder
1/4 tsp salt
2/3 cup low-fat buttermilk
2 egg whites (or 1/4 cup egg substitute)
1/2 can (16-oz size) solid pumpkin
2 tsp vanilla extract
1 tbsp grated orange zest
1 can (8-oz) pineapple tidbits in their own juice, drained
Preheat oven to 400 degrees.
Brush the bottoms of a 12-cup nonstick muffin pan with 1 tsp of the olive oil; set aside.
Combine 1 tablespoon of the Splenda or Stevia and 1/2 teaspoon of the cinnamon together in a cup and set aside.
Whisk together the flours, baking powder, salt, and the remaining Splenda and cinnamon in a medium bowl; set aside.
Whisk the buttermilk, remaining oil, egg whites, pumpkin, vanilla, and orange zest together in another bowl. Stir in the pineapple.
Make a well in the center of the flour mixture, pour in the milk mixture and stir just until blended. Spoon batter equally into the muffin cups. Sprinkle the cinnamon/Splenda or Stevia mixture over the tops of the batter.
Bake at 400 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Carefully remove from muffin pan and allow to cool completely on a wire rack. Garnish with orange peel, if desired.
This is my version of a Pompeian recipe.
2 tsp ground cinnamon
1 3/4 cup white whole-wheat pastry flour
2 tsp baking powder
1/4 tsp salt
2/3 cup low-fat buttermilk
2 egg whites (or 1/4 cup egg substitute)
1/2 can (16-oz size) solid pumpkin
2 tsp vanilla extract
1 tbsp grated orange zest
1 can (8-oz) pineapple tidbits in their own juice, drained
Preheat oven to 400 degrees.
Brush the bottoms of a 12-cup nonstick muffin pan with 1 tsp of the olive oil; set aside.
Combine 1 tablespoon of the Splenda or Stevia and 1/2 teaspoon of the cinnamon together in a cup and set aside.
Whisk together the flours, baking powder, salt, and the remaining Splenda and cinnamon in a medium bowl; set aside.
Whisk the buttermilk, remaining oil, egg whites, pumpkin, vanilla, and orange zest together in another bowl. Stir in the pineapple.
Make a well in the center of the flour mixture, pour in the milk mixture and stir just until blended. Spoon batter equally into the muffin cups. Sprinkle the cinnamon/Splenda or Stevia mixture over the tops of the batter.
Bake at 400 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Carefully remove from muffin pan and allow to cool completely on a wire rack. Garnish with orange peel, if desired.
This is my version of a Pompeian recipe.
file photo of this recipe.
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