Breads and Muffins

Who doesn't love the smell of homemade bread and muffins fresh from the oven? Here are six bread and muffin recipes, including Southern Cornbread and Banana Chocolate Chip Mini Muffins, to help you through the day. Enjoy!

MINATURE APPLE MUFFINS

This recipe begins, “With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.”

Yield: 36 servings

Source: Splenda

View Recipe: http://diabeticgourmet.com/recipes/html/1120.shtml

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated

1 cup butter, softened

2 teaspoons molasses

2 large eggs

1/3 cup apple juice concentrate, thawed

2 teaspoons grated fresh lemon peel

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1 cup peeled, shredded fresh apple

2/3 cup old-fashioned oats

1/2 cup raisins

Directions

Preheat oven to 400 degrees F.

Lightly spray miniature muffin pans with vegetable cooking spray; set aside.

Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended.

Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.

Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.

Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 6 g; Sodium: 125 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 11 g

CRANBERRY WALNUT MUFFINS

This recipe begins, “These muffins are perfectly tart, sweet, and delicious - especially right out of the oven.”

Yield: 8 Servings

Serving Size: 1 muffin

Source: Splenda

View Recipe: http://diabeticgourmet.com/recipes/html/1170.shtml

Ingredients

1-1/4 cups Splenda No Calorie Sweetener, Granulated

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

2/3 cup buttermilk

1/4 cup butter, melted

2 large eggs

1 teaspoon grated orange zest

1/4 cup chopped walnuts

2/3 cup chopped fresh or frozen cranberries

Directions

Preheat oven to 375 degrees F.

Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.

Mix Splenda Granulated Sweetener, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.

Mix buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.

Spoon batter into eight muffin cups.

Bake in preheated 375 degrees F oven 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 210; Calories from Fat: 90; Protein: 5 g; Fat: 10 g; Sodium: 320 mg; Cholesterol: 70 mg; Saturated Fat: 4.5 g; Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 24 g

BANANA CHOCOLATE CHIP MINI MUFFINS

Yield: 48 servings

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1190.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup light butter, softened

1/3 cup Splenda Sugar Blend

1/3 cup packed Splenda Brown Sugar Blend

1 teaspoon vanilla extract

3 medium ripe bananas, mashed

1 large egg

1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Directions

Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.

Combine flour, baking powder and salt in medium bowl; set aside.

Combine butter, Splenda Sugar Blend, Splenda Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Nutritional Information Per Serving: Calories: 90; Calories from Fat: 35; Protein: 1 g; Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 13 g

JALAPENO CORN MUFFINS

Yield: 12 muffins

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1260

View recipe with photo: http://diabeticgourmet.com/recipes/html/1260.shtml

Ingredients

1/2 cup cornmeal

1/3 cup skim milk

1/2 cup all-purpose flour

1/4 cup red pepper, finely chopped

2 Tbsp fresh jalapeno pepper, finely chopped

1 1/2 tsp baking powder

1/4 tsp garlic powder

1/4 tsp salt

1 egg, beaten

1 Tbsp canola oil

paprika (optional)

Directions

Preheat oven to 425F.

In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes.

Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.

Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika.

Bake for 10 to 15 minutes, or until lightly browned.

Nutritional Information Per Serving: Calories: 60; Protein: 2 g; Fat: 1.5 g; Sodium: 110 mg; Cholesterol: 20 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Carbohydrates: 10 g

BRUSCHETTA

Servings: 12; Difficulty Level: 2

Source: Family Circle All-Time Favorite Recipes

Find this recipe at: http://diabeticgourmet.com/recipes/html/1.shtml

Ingredients

Seasoning Oil

1/3 cup olive oil

4 cloves garlic, crushed

6 fresh basil leaves, chopped

1/8 teaspoon crushed red-pepper flakes

Tomato Topping

1-1/2 pounds plum tomatoes, chopped

1/2 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 loaf French Bread (8 ounces), spit horizontally

Small fresh basil leaves for garnish

Directions

Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.

Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.

Heat oven to 500 degrees F.

Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.

Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.

Nutritional Information Per Serving: Calories: 126; Protein: 3 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 2 Fat

SOUTHERN CORNBREAD

Servings: 12

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/32.shtml

Ingredients

1 cup yellow cornmeal

3/4 teaspoon salt substitute

1 cup flour

1 medium egg, slightly beaten

4 teaspoons baking powder

1 cup skim milk

Directions

Sift dry ingredients together.

Add egg and milk, mix well.

Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray.

Bake at 425 degrees F for 25 minutes.

Cut into 12 squares.

Nutritional Information Per Serving: Calories: 81; Fat: 1 g; Sodium: 142 mg; Carbohydrates: 15 g; Exchanges: 1 Bread