DIABETIC RECIPE - 870
DIABETIC
ZUCCHINI
BASIL
MUFFINS
2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese
Beat eggs in bowl.
Stir in milk and oil.
Combine flour, sugar, baking powder and salt.
Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil.
Fill greased muffin caps about 3/4 full.
Sprinkle with cheese.
Bake at 425 degrees
for 2025 minutes.
Remove from pan.
makes 1018 muffins depending on size of pan.
DIABETIC RECIPE - 871
DIABETIC
CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. plain flour
1 1/4 tsp. cinnamon
1 tsp. vanilla
Cook raisins in water until all water is gone.
Mix applesauce, sweetener,
eggs and oil together.
Then add all other ingredients and stir together.
Pour
into a greased and floured tube pan.
Bake at 350 degrees until tested done with toothpick.
DIABETIC RECIPE - 872
DIABETIC
CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1 tsp. vanilla
Cook raisins in water until all water is gone.
Mix applesauce, sweetener, eggs, oil together.
Then add all other ingredients and stir together.
Pour
into a greased and floured tube pan.
Bake at 350 degrees until tested done with
a toothpick.
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