Baked Goods

For anyone who wonders if it's possible to have baked goods while sticking to a diabetic-safe life-style, these six recipes should help you see the possibilities, and include such things as Date Nut Bread and Molasses Cookies. (Phew! Got away from that dreaded word, diet!)Enjoy!

BLUEBERRY CORN MUFFINS

Recipe Yield: Yield: 10 muffins. Serving size: 1 muffin.

Source: Spenda

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

Ingredients

1 3/4 cups all-purpose flour

1/2 cup yellow cornmeal

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Splenda No Calorie Sweetener, Granulated

1/2 cup unsalted butter, softened

1/3 cup egg substitute

2 teaspoons vanilla

1 cup buttermilk

1 cup blueberries (frozen or fresh)

Directions

Preheat oven to 350 degree F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.

Blend dry ingredients together in a medium mixing bowl. Set aside.

Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.

Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated 350 degree F oven 20-25 minutes or until done.

Nutritional Information Per Serving: Calories: 210; Fat: 10 g; Saturated Fat: 6 g; Fiber: 2 g; Sodium: 280 mg; Cholesterol: 25 mg; Protein: 5 g; Carbohydrates: 26 g; Sugars: 2 g

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

DATE NUT BREAD

Recipe Yield: Yield: 16 servings

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

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

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

PEANUT BUTTER COOKIE BITES

Recipe Yield: Yield: 24 cookies

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla

1 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.

Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g

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

PUMPKIN ROLL

Recipe Yield: Yield: 8 servings

Source: Equal

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

Ingredients

Cake Ingredients:

3 eggs

1 cup Equal Spoonful or Granulated*

1 cup canned pumpkin

1 teaspoon lemon juice

1 cup self-rising flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Filling Ingredients:

4 ounces reduced-fat cream cheese, softened

1-1/2 to 2 cups light whipped topping, thawed, if frozen

2 tablespoons Equal Spoonful or Granulated** (or to taste)

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Directions

For Cake, beat eggs and 1 cup Equal for 5 minutes in mixing bowl on medium speed of mixer.

Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350F oven 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.

Chill in refrigerator until completely cool.

For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable.

Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.

Nutritional Information Per Serving: Calories: 159; Fat: 6 g; Sodium: 341 mg; Cholesterol: 87 mg; Protein: 6 g; Carbohydrates: 19 g

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