Diabetic Strawberry Muffins Recipe

Strawberries are high in vitamin C which helps in boosting immune systems, high in fiber and low in calories which is needed by diabetics who needs to lose weight.  Strawberries also contains anthocyanins and ellagitannins which can help in treating high blood pressure and hyperglycemia that is associated with those suffering from type 2 diabetes.

 

Ingredients

 

85 grams fresh or frozen strawberries, sliced

1/8 cup low-fat milk

1/2 teaspoon vanilla extract

1/8 cup reduced-fat margarine

1/4 cup brown granulated sugar

1 small omega-3 egg

1 egg white

1/2 cup whole wheat flour

1/4 cup unbleached white flour

1/2 teaspoon baking powder

Salt to taste

1/2 tablespoon powdered sugar for dusting the muffin tops

 

Method

  1. Turn on the oven and preheat to 350 degrees F.

  2. Place cupcake liners into a 6-cup muffin tin and set aside.

  3. Put the strawberries into a blender or food processor and blend until pureed.

  4. Add 2/3 of the strawberry puree into a small bowl, low-fat milk and vanilla extract then combine well before setting aside.

  5. Place margarine and sugar into the bowl of an electric mixer and cream until fluffy and well-combine using medium-high speed.  Lower the speed to medium-low, add the egg and egg white then beat until just blended.

  6. Place wheat flour, white flour, baking powder and salt into a bowl and whisk until well combine.  Add 1/2 of the flour mixture into the electric mixer bowl still containing the margarine mixture and beat until well blended.

  7. Add in the strawberry mixture, adjust speed to low and beat until just blended.

  8. Add the balance 1/2 of the flour mixture and continue beating until just blended again.

  9. Place 1/4 cup of muffin batter into each muffin cup and place the muffin tin in the oven to bake for about 22 minutes or until the muffin tops are just dry when touch.

  10. Remove from oven and place on a wire rack to cool down completely.

  11. Dust the muffin to with powdered sugar before serving.

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