Three-B (Buckwheat, Blueberry, and Butternut) Muffins - 23g Carbs, 2g Fiber, 3g Sugar

The buckwheat flour gives these muffins a fiber boost while the

blueberries and butternut squash crank up the vitamins and phytonutrients.

Tip: Freeze the muffins and a warm snack is only a 1-minute

microwave reheating away.

Makes: 12 muffins

Nonstick cooking spray

1-1/3 cups all-purpose flour

3/4 cup buckwheat flour

1/4 to 1/3 cup sugar

1-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 eggs, slightly beaten

1 cup mashed cooked butternut squash

1/2 cup fat-free milk

2 Tbsp cooking oil

1/2 tsp finely shredded orange peel

1/4 cup orange juice

3/4 cup fresh or frozen blueberries

Rolled oats

1. Spray twelve 2-1/2-inch muffin cups with nonstick spray or line

with paper bake cups; set pan aside. Combine the all-purpose flour,

buckwheat flour, sugar, baking powder, cinnamon, baking soda, and

salt in a medium mixing bowl. Make a well in the center of flour

mixture; set aside.

2. Combine the eggs, squash, milk, oil, orange peel, and orange juice

in a separate mixing bowl. Add the egg mixture all at once to the

flour mixture. Stir just until moistened (batter should be lumpy).

Fold in blueberries.

3. Preheat oven to 400 degree F. Spoon batter into the prepared

muffin cups, filling each almost full. Sprinkle with oats. Bake

for 15 to 20 minutes or until the muffins are light brown. Cool

in muffin cups on wire rack for 5 minutes. Remove from muffin

cups; serve warm.

Makes: 12 muffins

Nutrition per Serving:

137 Calories, 4g Total Fat, 1g Saturated Fat, 1g Monounsaturated Fat,

36mg Cholesterol, 217mg Sodium, 23g Carbs, 2g Fiber, 3g Total Sugar,

4g Protein

Vitamin C (DV%) .1

Calcium (DV%) .1

Iron (DV%) .1

Diabetic Exchanges

1 Starch, 1/2 Fruit, 1/2 Fat

From: www.diabeticlivingonline.com

Pumpkin Muffins - 22g Carbs, 2g Fiber

The secret to these enticing muffins is a combination of moist, rich

pumpkin and flavorful buckwheat.

Tip: Though buckwheat is often thought of as a cereal, it actually is

made from the seeds of the buckwheat herb.

Makes: 12 muffins

Prep: 20 minutes

Bake: 15 minutes

Nonstick spray coating

1 1/3 cups all-purpose flour

3/4 cup buckwheat flour

1/4 cup sugar PLUS 2 packets heat-stable sugar substitute OR 1/3 cup sugar

1-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 slightly beaten eggs

1 cup canned pumpkin

1/2 cup fat-free milk

2 Tbsp cooking oil

1/2 tsp finely shredded orange peel

1/4 cup orange juice

1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan

aside.

2. In a medium bowl combine the all-purpose flour, buckwheat flour,

sugar plus sugar substitute or the sugar, baking powder, cinnamon,

baking soda, and salt. Make a well in the center of flour mixture;

set aside.

3. In another bowl combine the eggs, pumpkin, milk, oil, orange peel,

and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into the prepared muffin cups, dividing the batter

evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until

the muffins are light brown. Cool in muffin cups on a wire rack for

5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Note: Using the 1/3 cup sugar option: 141 calories and 24 g carbohydrate.

Servings Per Recipe 12 muffins

Nutrition per Serving:

134 Calories, 4g Total Fat, 1g Saturated Fat, 36mg Cholesterol,

204mg Sodium, 22g Carbs, 2g Fiber, 4g Protein,

Vitamin C (DV%) 6, Calcium (DV%) 6, Iron (DV%) 9,

Exchanges: 1 1/2 Starch, 1/2 Fat

Percent Daily Values are based on a 2,000 calorie diet

From: www.diabeticlivingonline.com

Ginger Pear Muffins - 16g Carbs, 2g Fiber

Pieces of juicy pear inside and a crispy oat bran mixture on

top boost these tender muffins to delicious heights.

CARB GRAMS PER SERVING: 19

Nonstick cooking spray

1 cup all-purpose flour

1 cup quick-cooking rolled oats

3 Tbsp packed brown sugar OR brown sugar substitute equivalent to

3 Tbsp brown sugar*

1-1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp salt

2/3 cup fat-free milk

1/3 cup cooking oil

1/4 cup refrigerated or frozen egg product, thawed OR 1 egg, beaten

3/4 cup chopped, cored pear

1/4 cup chopped walnuts (optional)

1 Tbsp oat bran

1/4 tsp ground ginger

1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin

cups with nonstick cooking spray. Set aside.

2. In a large bowl, combine flour, rolled oats, brown sugar, baking

powder, the 1/2 teaspoon ginger, and the salt. Make a well in the

center. In a small bowl, combine milk, oil, and egg; add all at once

to flour mixture. Stir just until moistened. Fold in pear and, if

desired, walnuts.

3. Divide batter evenly among prepared muffin cups. Combine oat bran

and the 1/4 teaspoon ginger; sprinkle over muffins. Bake for 18 to

20 minutes or until tops are brown. Cool in muffin cups on wire rack

for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

*Test Kitchen Tip:

If using a brown sugar substitute, we recommend

Sweet 'n Low Brown or Sugar Twin Granulated Brown.

Use 1-1/2 teaspoons Sweet 'n Low Brown or 3 tablespoons

Sugar Twin Granulated Brown in place of the packed brown sugar.

Makes 12 Muffins

Nutrition Per Serving with brown sugar:

149 Calories, 7g Total Fat, 1g Saturated Fat, 0mg Cholesterol,

96mg Sodium, 19g Carbs, 2g Fiber, 3g Protein

Nutrition Facts per muffin with brown sugar substitute:

136 Calories, 7g Total Fat, 1g Sat. Fat, 0mg Cholesterol, 95mg Sodium,

16g Carbs, 2g Fiber, 3g Protein

Exchanges: 1 starch, 1 1/2 fat

Carb choices: 1

From: www.diabeticlivingonline.com