Sunday, March 18, 2012

Healthy Muffins

My mother has been a natural cook at adapting recipes for my diabetic dad for over 35 years.  I love muffins and the ease of warming them quickly in the microwave for a breakfast on the run to work. Today, I tried my hand at modifying a recipe for Carrot-Orange bread into a low sugar, low fat variety. Rather than putting the mixture into a bread pan, I scooped the dough with a small ice cream scoop into a miniature muffin tin. My grandchildren convinced me of the fun of juicing and I recently purchased a juicer which places the pulp into a container and the juice comes out the opposite side. I juiced 6 very fresh plump carrots.Since I did not have oranges, I juiced one Gala apple. . To minimize the sugar content, I replaced 2/3 cup honey with  Equal Sucralose. I substituted apple for orange juice and apple pulp for canola oil, thus reducing the fat content and increasing the moisture and fiber. Before adding the two egg whites, I whipped them to incorporate air to add fluffiness to the thick batter. The flour and baking powder were combined and stirred in last. I added the remainder of the carrot juice for extra moisture.. After the tiny muffins baked in the preheated 400 degree oven for 20 minutes, they were crunchy on top and moist throughout. The sweetness of these low fat, high fiber muffins was surprising. I shared the muffins with the family while they were still warm. Mamma said they were a delicious diabetic treat. She suggested one muffin as a serving since there was natural sugar in the carrot and apple pulp and juices.

Carrot-Apple Pulp Muffins
3/4 cup loosely packed carrot pulp
1/3 cup apple pulp
1/4- 3/4 cup carrot apple juice
2/3 cup Equal Sucralose
2 fluffy beaten egg white
3/4 cup whole wheat flour
2 tsp. baking powder

Galatians 5:22 " But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control." NAS

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