harvest muffins - diabetic friendly

Name: Harvest Muffins - Diabetic friendly
Prep time: 15 min
Cook time: 20 min
Yield: 9
Cuisine: American
Ingredients: 1 cup(s) white whole wheat flour; 1 cup(s) pastry whole wheat flour; 1/2 cup(s) splenda blend; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 2 cup(s) cubed apples - small cubes; 1/2 cup(s) chopped or shredded carrots; 1/2 cup(s) chopped dates; 1/2 cup(s) golden raisins; 1/2 cup(s) chopped walnuts or pecans; 3/4 cup(s) canola oil; 1/4 cup(s) skim milk or 1%; 2 teaspoon(s) vanilla; 2 - eggs, beaten

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Diane Szili Shipley

Cleveland, OH

Updated on Jul 25, 2015

I love harvest muffins, but they have too much sugar as I am diabetic. So I took 3 recipes and made this. Love them.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 9 serving(s)

Ingredients

1 cup white whole wheat flour
1 cup pastry whole wheat flour
1/2 cup splenda blend
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups cubed apples - small cubes
1/2 cup chopped or shredded carrots
1/2 cup chopped dates
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
3/4 cup canola oil
1/4 cup skim milk or 1%
2 teaspoons vanilla
2 - eggs, beaten

How To Make harvest muffins - diabetic friendly

Step 1

Grease 18 muffin cups, or line with paper then spray with oil on bottom and sides.

Step 2

Combine flours, splenda, soda, cinnamon and salt. Mix with whip.
Step 3

Add apples, carrots, dates, raisins and nuts, mix well, Add oil, milk, vanilla and eggs. Stir till moistened
Step 4

Fill 3/4 full. Bake at 350 degrees 20-25 minutes. or until toothpick comes out clean. Remove from pan immediately.
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