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. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Friday, April 18, 2025

STRAWBERRY MUFFINS

This morning, I had fresh strawberries that I needed to use so I came up with these muffins.
1 egg
1/2 cup low-fat milk
1/4 cup olive or canola oil
1/3 cup sugar-free applesauce
1/2 to 1 tsp vanilla extract
1/2 cup Splenda granular (You may sub 1/2 cup sugar, if desired)
1 1//2 cups white whole wheat flour (all-purpose may be used)
2 tsp baking powder
1/4 to 1/2 tsp salt
Approximately 8 medium to large strawberries. cut-up
Preheat oven to 350 degrees.
In a 2-quart mixing bowl, beat egg. Add the milk, oil, applesauce and vanilla extract, mixing with a wire whisk. Using the whisk, stir in the Splenda until the mixture is well blended. In a small mixing bowl, combine the flour, baking powder and salt, stir into the wet mixture until well combined. Add the strawberries and mix in gently.
Grease a 12-cup muffin pan or line with paper liners. Divide the mixture evenly among the muffin cups. Place in the oven and bake at 350-degrees for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Yield: 12 muffins
May be an image of cupcake
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