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Tuesday, November 3, 2009

Diabetic Friendly Oatmeal and Pumpkin Muffins

I had the recipe given to me and will be trying it in the next week. Most of my Mom's side of the family suffer from diabetes and do not manage it very well. I hoping that they will give these a try.

2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil

Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.

Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.

Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy.

Spoon into the prepared muffin cups. Sprinkle the remaining oats on the tops of muffin batter.

Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.


Be sure to check ot CupCake Tuesday over at Hooiser Handmade for other recipes.

1 comment:

  1. That sounds like a great recipe! Thanks for joining in the fun at Cupcake Tuesday!


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