--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100376 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Mandelbrot (Almond Bread) Categories: Diabetic, Breads Yield: 18 Servings 3 Eggs; 1/3 c Sugar 2 tb Vegetable oil; 1 ts Vanilla extract 1 1/4 c Flour 1 ts Baking powder 1/3 c Almonds; chopped blanched 2 ts Ground cinnamon (less needed Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used. Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2 inch slices when ready to serve. Place each slice on a lightly oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My note - warm briefly in microwave.) 1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6 grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg potassium, 44 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Apricot Muffins Categories: Diabetic, Quick bread, Breads Yield: 8 Servings 1/2 c Apricots; finely snipped 1/3 c Unsweetened apple juice; 1 c Whole wheat flour; 2 ts Baking powder; 1/4 ts Baking soda; 1/4 ts Ground cardamom or ginger; 1/3 c Chopped walnuts; 3 tb Vegetable oil; 1 tb Sugar; 1 Egg; Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour. Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes, or until golden brown. 1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium, 34 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not yet tested by Elizabeth Rodier, Nov 93. Suggestions: Use raisins to test the recipe if you do not have apricots. Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole egg to reduce cholesterol if desired. MMMMM --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100377 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Mandarin-Orange Corn Bread Categories: Diabetic, Breads Yield: 1 Servings 1 c All-purpose flour; 1 c Yellow corn meal; 1/3 ts Salt; 3/4 c Sugar; 4 ts Baking powder; 2 Eggs; 1/2 c Melted margarine; 1 c 2 % skim milk; 1 ts Orange extract; 1 cn Economy mandarin orange Slices; Grease an 8x8x2 inch pan. Mix together well, stirring so that orange slices preak apart. Pour mixture into pan. Bake at 425 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean. Serving size: 3" square Exchanges: 1 starch, 1/2 fat Submitted by Dick Miale Copyright 1993, Steven Leichter, MD (Endocrinology) Provided by EVMS (Eastern Virgina Medical School), Norfolk, VA and demonstrated by Dr. Leichter at the Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Carrot-Raisin Muffins Categories: Diabetic, Desserts, Quick bread, Breads Yield: 12 Servings Nonstick vegetable spray 1 c Flour 2 tb Wheat germ, toasted 1 1/2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 ts Brown sugar substitute 1 ts Cinnamon 1/8 ts Cloves 1/8 ts Nutmeg 1 1/3 c Carrots, shredded 1/2 c Raisins, soaked in hot water 2 Eggs 2 tb Vegetable oil Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.) Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean. 1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rodier, Dec 93 MMMMM --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100378 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Tea Scones Categories: Diabetic, Fruits, Quick bread, Breads Yield: 8 Servings MMMMM----------------------BASIC TEA SCONES--------------------------- 1 c Flour; 1 ts Baking powder; 1/4 ts Salt 1 tb Sugar Replacement; 1/4 c Margarine; cold 1 Egg 1/4 c Evaporated milk; -freeze the rest Stir one of the following Into the flour mixture for Tea Scones listed below MMMMM------------------------DRIED APPLE----------------------------- 8 Chopped apple halves; Food Exchange 1 STRACH/BREAD 1/4 FRUIT CAL: 44 MMMMM-----------------------DRIED APRICOT---------------------------- 8 Chopped apricot halves; Food Exchange 1 STARCH/BREAD 1 1/4 FRUIT CAL: 44 MMMMM-------------------------CRANBERRY------------------------------ 1/4 c Cranberry; chopped Food Exchange 1 STARCH/BREAD CAL: 34 MMMMM---------------------------DATES-------------------------------- 8 Chopped dates; Food Exchange 1 STARCH/BREAD 1/2 FRUIT CAL:54 MMMMM---------------------------LEMON-------------------------------- 1 tb Lemon peel; Food Exchange:1 STARCH/BREAD CAL: 34 MMMMM---------------------------ORANGE-------------------------------- 1 1/2 tb Orange peel; grated Food Exchange 1 STARCH/BREAD CAL: 34