This week's Diabetic Dish of the Week is Veggie Muffins. A fantastic idea on how to work more vegetables into your meal! You can find this recipe on many sites, but this version is on the CookRecipes website. The Cooks site has a great selection of recipes for all tastes and cuisines! http://www.cooksrecipes.com/index.html
4 tablespoons light margarine
1/4 cup Splenda® Sugar Blend
1/2 cup all purpose unbleached white flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1 cup 1% fat milk
1/2 cup shredded zucchini
1/2 cup peeled and shredded carrot
1 - Preheat oven to 350°F (175°C). Spray mini muffin tin with nonstick spray. Set aside.
2 - Cream margarine and Splenda® Sugar Blend together in a medium bowl using a hand mixer.
3 - Mix flours, wheat germ, baking powder, baking soda and salt in small bowl. Add dry ingredients and stir until just blended.
4 - Add orange juice and milk. Mix until blended. Scrape sides of bowl. Add zucchini and carrots, mixing until just blended. Fill prepared muffin tins half full with batter.
5 - Bake 10 to 13 minutes. Remove muffins from pan. Cool on wire rack.
Makes 12 mini muffins.
Nutritional Information Per Serving (2 mini muffins): Calories 100 | Calories from Fat 25 | Fat 2.5g (sat 0.5g) | Cholesterol 0mg | Sodium 270mg | Carbohydrates 16g | Fiber 1g | Sugars 6g | Protein 3g.