Baked Goods

When my better-half was newly diagnosed with diabetes, we both knew that there would be some major changes in our lives. For anyone who is diabetic, or with a diabetic loved one, I'm sure you, too, realized this. And one of those changes had to do with food.

One of the things we were sure we'd have to give up completely was the entire line of baked goods. No more cookies, pies, muffins...Sigh.

But that's far from true. As with everything else, baked goods can be enjoyed - in moderation, and with some slight changes. These six recipes include four muffins, Molasses Cookies, and Happy Holiday Pumpkin Pie, and are definitely safe (again - moderation) for diabetics. Enjoy!

SUGAR FREE BLUEBERRY MUFFINS

Recipe Yield: Yield: 12 muffinsServing size: 1 muffin

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipe/sugar-free-blueberry-muffins

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup light margarine, softened

1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1/2 cup 1% low-fat milk

1 cup fresh or frozen blueberries, thawed

Directions

Place oven rack in top 1/3 of oven.

Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder and salt, set aside.

Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.

Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.

Note:

Blueberry-filled muffins that have a cake-like texture.

Nutritional Information Per Serving: Calories: 160; Fat: 5 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 280 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 26 g; Sugars: 8 g

COFFEE CUP MUFFINS

View this online at https://www.diabetesselfmanagement.com/recipes/breakfast/coffee-cup-muffins/

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons sugar substitute*

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/2 cup cholesterol-free egg substitute

2 tablespoons unsweetened applesauce

1 tablespoon canola oil

1/2 teaspoon vanilla

1 cup shredded carrots

2 tablespoons raisins

Directions

Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.

Yield: 2 servings. Serving size: 1 muffin.

Nutrition Facts Per Serving: Exchanges per serving: 3 Bread/Starch, 1 1/2 Fat, 1/2 Fruit.

RAISIN-PUMPKIN MUFFINS

Recipe Yield: Serves: 12

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipe/raisin-pumpkin-muffins.

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

GINGERBREAD MUFFINS

Recipe Yield: 12 servings

Source: Equal®

View this online at https://diabeticgourmet.com/diabetic-recipe/gingerbread-muffins.

Ingredients

1-1/2 cups all-purpose flour

2 cups Kellogg's Special K cereal, crushed to 1 cup

3/4 cup Equal Spoonful or Granulated*

1/2 cup raisins

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat buttermilk

2 egg whites

2 tablespoons vegetable oil

3 tablespoons light molasses

* May substitute 18 packets Equal sweetener

Directions

Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.

Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.

Bake in preheated 400F 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: 152; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Protein: 4 g; Carbohydrates: 26 g

Diabetic Exchanges: 2 starch, 1/2 fat

MOLASSES COOKIES

Recipe Yield: Yield: 23 servingsServing size: 3 cookies

Source: Splenda

View online at https://diabeticgourmet.com/diabetic-recipes/molasses-cookies.

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Notes:

This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.

Nutritional Information Per Serving: Calories: 70; Fat: 3 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sodium: 130 mg; Protein: 1 g; Carbohydrates: 11 g; Sugars: 3 g

HAPPY HOLIDAY PUMPKIN PIE

Recipe Yield: Serves: 8

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/happy-holiday-pumpkin-pie.

Ingredients

1 prepared pie crust

1 (15 ounce) can pumpkin puree

3/4 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon salt

1/2 cup fat free half-and-half

1/2 cup egg substitute

3 tablespoons heavy cream

1 tablespoon vanilla

Directions

Preheat oven to 400 degrees F.

Blend pumpkin puree, SPLENDA Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.

Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 35-40 minutes or until set in the center and the crust is golden brown.

Nutritional Information Per Serving: Calories: 190; Fat: 10 g; Saturated Fat: 3.5 g; Fiber: 3 g; Sodium: 330 mg; Cholesterol: 10 mg; Protein: 5 g; Carbohydrates: 19 g; Sugars: 3 g