Breads and Muffins

While most meals frequently consist of a protein and veggies, breads and muffins help fill us up while rounding out the meal. Here are six bread and muffin recipes to help you through your holiday meal (and any time), including Date Nut Bread and Orange Cranberry Bread. Enjoy!

CINNAMON SUGARED PUMPKIN-PECAN MUFFINS

Yield: 12 servings. Serving size: 1 muffin.

This is from Diabetes Self-Management.

To view this online, click here.

Ingredients

8 tablespoons sugar, divided

2 1/2 to 3 teaspoons ground cinnamon, divided

1 cup 100% bran cereal

1 cup fat-free (skim) milk

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup solid-pack pumpkin

1 egg, beaten

1 tablespoon vanilla

1 package (2 ounces) pecan chips (1/2 cup)

Directions

Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

Combine cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda, and salt in large bowl; mix well.

Whisk pumpkin, egg, and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups; sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.

Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.

Nutrition Facts Per Serving: Calories: 141 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 335 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.

ZUCCHINI LEMON BREAD

https://diabeticgourmet.com/diabetic-recipe/zucchini-lemon-bread

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Recipe Yield: Yields one 18-slice loaf.

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup packed shredded peeled zucchini

1/3 cup chopped walnuts

1/2 teaspoon grated lemon zest

1/2 teaspoon cinnamon

1/2 cup fat-free milk

1/3 cup canola or corn oil

2 large eggs, or 1/2 cup egg substitute

Directions

Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.

Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.

Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.

Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.

Notes:

Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars

Nutritional Information Per Serving: Calories: 122; Fat: 6 g; Sodium: 206 mg; Cholesterol: 24 mg; Protein: 2 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch, 1 Fat

DATE NUT BREAD

https://diabeticgourmet.com/diabetic-recipes/date-nut-bread

Recipe Yield: Yield: 16 servings

Ingredients

1/2 cup diced dried dates

1/2 cup water

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tablespoons chopped walnuts

1 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup firmly packed dark brown sugar

1/2 cup low-fat (1%) milk

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla extract

1 teaspoon granulated sugar, for topping

Directions

Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.

Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.

In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.

In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.

Nutritional Information Per Serving: Calories: 142; Fat: 5 g; Sodium: 71 mg; Cholesterol: 14 mg; Protein: 2 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Carbohydrate, 1 Fat

FRESH PEACH MUFFINS

Yield: 12 muffins

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/fresh-peach-muffins

Ingredients

1 cup peeled, chopped fresh ripe peaches

1 teaspoon fresh lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon mace

1/4 teaspoon salt

1 large egg, or 1/4 cup egg substitute

1/4 cup canola or corn oil

1 cup fat-free milk

Directions

Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.

In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.

Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 full.

Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Nutritional Information Per Serving: Calories: 154; Fat: 5 g; Sodium: 156 mg; Cholesterol: 18 mg; Protein: 4 g; Carbohydrates: 23 g

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

ORANGE CRANBERRY BREAD

Recipe Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread/print/

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking flour

1/2 teaspoon salt

1 medium orange

2 teaspoons margarine, melted

1 large egg, beaten, or 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.

Sift the flour, sugar, baking soda, and salt together in a large bowl.

Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.

Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.

If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

Nutritional Information Per Serving: Calories: 108; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Protein: 2 g; Carbohydrates: 19 g

Diabetic Exchanges: 1 Starch, 1/2 Fat

RAISIN-PUMPKIN MUFFINS

Recipe Yield: 12 muffins, 1 per serving

View online with Photo: https://diabeticgourmet.com/diabetic-recipe/raisin-pumpkin-muffins

Print version: https://diabeticgourmet.com/diabetic-recipe/raisin-pumpkin-muffins/print/

Ingredients

3/4 cup canned pumpkin

6 tablespoons vegetable oil

1 egg

2 egg whites

1 tablespoon light molasses

2 teaspoons vanilla

1-1/4 cups all-purpose flour

1 cup Equal Spoonful or Granulated*

1/2 cup raisins

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

* May substitute 24 packets Equal sweetener

Directions

Combine pumpkin, oil, egg, egg whites, molasses and vanilla.

Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.

Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 149; Fat: 8 g;Sodium: 224 mg; Cholesterol: 18 mg; Protein: 3 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 starch, 1-1/2 fat