Betty Crocker's Diabetes Cookbook shares a recipe! Whip up a batch of scrumptious muffins in minutes.
cups Gold Medal™ whole wheat flour
cup Gold Medal™ all-purpose flour
teaspoons baking powder
cup fat-free (skim) milk
cup packed brown sugar
cup canola or vegetable oil
teaspoons grated orange peel
cup chopped dates
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray (do not use paper baking cups).
In large bowl, stir together flours, baking powder and salt; set aside. In medium bowl, beat milk, brown sugar, oil, orange peel and egg with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around sides of muffins to loosen. Remove from pan to cooling rack. Serve warm.
The fiber in whole wheat flour and dates combines to make each muffin a good source of fiber, which is 10% of the Daily Value.
For a breakfast that truly satisfies and has 3 Carbohydrate Choices, enjoy a warm muffin with scrambled eggs and a serving of fresh fruit.
Iraq is the world's largest producer of dates. A typical mature date tree produces 200 to 300 pounds of fruit each year.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.